香蒜馬鈴薯泥 Roasted Garlic Mashed Potatoes

材料 Ingredients

黃馬鈴薯 Yokon potato 5 個 ea 烤大蒜 Roasted garlic 2 顆 head 酸奶油 Sour Cream 1/4 杯 cup 牛油 Butter 4 大匙 Tbs 牛奶 Milk 1/4 杯 cup 鹽 Salt 1 小匙 tsp 黑胡椒 Black pepper 1/4 小匙 tsp

做法﹕

1.	讓酸奶，牛油和牛奶都保持在室溫狀態。
2.	準備烤大蒜，將每瓣大蒜擠出。
3.	馬鈴薯洗乾淨去皮後切成大塊。
4.	3/4 鍋水煮滾後放進馬鈴薯，加蓋用中火煮到馬鈴薯變軟，叉子很容易插進去的程度，約15分鐘。切勿煮過頭，那樣的馬鈴薯泥會粘糊而不鬆軟。
5.	將整鍋馬鈴薯倒進一個濾网濾乾，再將馬鈴薯倒會同樣的鍋裡。開中小火燒約2分鐘讓鍋底的水份收乾。
6.	熄火加入烤大蒜，酸奶和牛油，鹽和黑胡椒。用打泥器或叉子背面將馬鈴薯壓成泥狀。最後再一次放一點牛奶攪拌到你要的稠度(你有可能需要更多的牛奶)。

PROCEDURE:

1.	Keep the sour cream, butter and milk in room temperature.
2.	Prepare the Roasted Garlic. Squeeze the garlic out of it skin.
3.	Rinse and peel the potatoes. Cut them into big chunks.
4.	Boil a 3/4-full pot of water. Add the potatoes, cover and cook in medium heat until the potatoes are tender (a fork can easily poke through), approx. 15 minutes. Be careful not to overcook the potatoes otherwise the mashed potatoes will become gummy and not fluffy.
5.	Pour the potatoes into a colander and drain the water. Return them back to the same pot and cook in medium-low heat for 2 minutes to dry the water on the bottom of the pot.
6.	Turn the heat off and add the roasted garlic, sour cream, butter, salt and black pepper. Use a masher or the back of a fork to mash the potatoes until they become puree. Add the milk (1 Tbs. at a time, you may need more milk.) and continue to beat the potatoes until they reach desired consistency.

最後更新 (Last Update): 01/04/2014
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