Tag: mashed

Recipe Aromatic mashed potatoes, leek and watercress – Italian cuisine reinvented by Gordon Ramsay

The mashed potatoes it’s among the most comforting side dishes there is. Perfect in the classic version with potatoes, milk and butter, it also lends itself to many variations that arise from pairing it with other vegetables or with herbs and spices for aromatic purees.

In today’s recipe we cooked the potatoes together with the leeks and we mashed everything together adding milk to obtain the puree. We completed the preparation with watercress and parsley chopped and Lemon peel. Finally, the puree is served with a sauce made from egg yolks and butter.

Also discover these recipes: Mashed potatoes and celeriac, Summer puree with olive oil, Mashed potatoes with fried egg, Mashed potatoes and carrots, Mashed potatoes whipped in oil and crispy ribbons, Four color puree, Variegated ring with four purees

Mashed potatoes with salmon and stracchino – Italian cuisine reinvented by Gordon Ramsay

First of all, wash the potatoes well under running water, place them in a large pot, cover them with plenty of cold water, bring to the boil and cook for about 20-30 minutes (depending on the size of the potatoes): they should be just cooked, without starting to fall apart.

Drain the potatoes, place them on a baking tray lined with baking paper and, without peeling them, mash them with the bottom of a glass (or with a meat mallet).
(If they remain stuck to the glass, grease them with a little oil before crushing them.)

Season the potatoes with a pinch of salt and a drizzle of oil and cook them for 10 minutes at 200°C, in a pre-heated ventilated oven.
Take the potatoes, season them with a little stracchino, a piece of salmon and another little stracchino and cook them for another 10 minutes, lowering the oven to 190°C.

The mashed potatoes with salmon and stracchino are ready, serve them hot or at most warm, with a little chopped parsley and a pinch of fresh pepper.

Mashed potatoes – 's Mashed potatoes recipe – Italian Cuisine

The mashed potatoes they are a bit like the Anglo-Saxon version of our mashed potatoes. So why put a similar recipe back, you ask? Well, because the recipe is similar, but there are substantial differences. The mashed potatoes, in fact, they are much richer and more full-bodied than our puree: first of all they are made with cream instead of milk, they do not have Parmesan cheese, and then the proportion between solid part (potatoes) and liquid (in this case, in fact, the cream) it is much more in favor of the former, with an essentially much denser result. In short, similar but different dishes, yet differently good;)

First, wash the potatoes well, boil them for about 35 minutes, then drain and peel them.

Mash them with a potato masher or a vegetable mill, put them in a saucepan, add the cream and butter into small pieces and a pinch of salt and cook for a few minutes over medium heat, just long enough to melt the butter and mix everything.

The mashed potatoes are ready, you just have to add pepper and chopped parsley and serve them.