Thursday, November 26, 2009

Creamy Whipped Potato

Russet Potato - 1 big
2 garlic pods - thinly sliced
butter - 1 tbsp
Half & Half - 5 tbsp

Peel the potato roughly and cut into 5 thick slices. Bring water to boil and add the potato slices and cook till  fork tender. Drain the water immediately and leave the potato in the same utensil to keep them warm. In a small saucepan, add a tbsp of butter and lightly fry the sliced garlic till light brown. Mix the half & half and bring to a boil. Remove from heat and immediately add to the potato slices. Add salt and pepper and mash thoroughly. You can pass the mashed potato through a food miller (puran yantra) to make it extra light and fluffy. Garnish with chopped chives.

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