- For mashed potatoes with canned green peas:
- 1 kg of potatoes;
- 1 jar canned green peas;
- 50 g butter;
- 200 ml milk;
- 1 head of onions;
- 1-2 bay leaves;
- For mashed potatoes with green peas and garlic:
- 1 kg of potatoes;
- 1 small head of garlic;
- 350 g of frozen green peas;
- 25g butter;
- 3 tbsp sour cream;
Mashed potatoes with canned green peas
Rinse the potatoes, peel them and cut each potato by 4 parts (if the tubers are large) or by 2 (if they are average). Peel the onion onions.
Pour the potatoes with hot boiled water and put on the heat to boil. During cooking, remove the foam if it will form. For 10 minutes before potatoes are ready, add salt, bay leaf and onion to the pan.
At the end of cooking, gently pour the water into a separate utensils, get the onion and bay leaf. Leave the pan lid open to let the potatoes dry.
Muddle dry potatoes thoroughly so that there are no lumps. Heat the milk, but don’t boil it, and pour it into the potatoes. Once again, cool everything to turn out a homogeneous mass.
Canned green peas add to the potato boiling and boil. Then cast on a colander, let the liquid drain and mix the polka dots with the purée.
When serving on the table, lay the mashed potatoes with green peas on the plates, invite a spoon surface, make the puree deepening in the form of a pattern. Pour the dish with melted butter.
Mashed potatoes with green peas and garlic
Preheat the oven to 180OS. Grease a small tray or refractory shape with oil and put a head of garlic in it and put in the oven minutes for 20-30 to bake.
Peel potatoes and wash. Put in hot water, bring to the boil again and cook over a moderate heat for minutes 20 until fully ready. Check whether the potatoes can be boiled with a knife or fork. If the tuber is easily poked through, the potatoes are ready.
Add salt and ice cream peas to the pan. Cook it along with the potatoes for 3-5 minutes. Then gently drain the water and return the pan to the stove. Wait for all the moisture to evaporate, and turn off the fire.
Add the sour cream, butter and garlic. To do this, squeeze the cogs out of the skin. Baked garlic gives the puree a special flavor and a sweet, slightly nutty flavor.
Quite everything and whisk with a spoon or whisk until a lush homogeneous mass is formed. Season with spices to taste and serve to the table as a side dish. Best of all, such purée is combined with roasted lamb.