The creamy mashed potatoes taste delicate and melt in the mouth. Come to a soft and delicious, fragrant chicken juice mashed potato, potato control is greatly satisfied!
by Ann Kitchen 520
Potatoes 250g
Butter 20g
Fa xiang 5g
Hot milk 100ml
Salt 5g
Ground black pepper 3g
Chicken juice 80ml
1: Rinse the potatoes, put them in a soup pot and cook until fully cooked, remove them from the cold and peel them and put them in a salad bowl, then slowly crush them into mashed potatoes with a spoon. (Boiled potatoes with skins will be more fragrant than peeled boiled potatoes)
2: Combine the softened butter, salt and pepper into a seasoning, put it into the pressed mashed potatoes and stir well.
3: Pour hot milk into the mashed potatoes and stir well.
4: Put it in a bowl, pour in the chicken juice and sprinkle with finely chopped incense.
1. Potatoes should be fully cooked, chopsticks lightly pricked through, so that they can be crushed into puree, otherwise there will be hard cores that cannot be pressed. 2. The weather is cold butter is not easy to soften, you can insulate the hot water or use the microwave oven to slightly heat the softening butter. 3. Since the chicken juice is salty, only a small amount of salt needs to be added to this recipe.
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