奶油土豆泥
用温热牛奶和奶油调制的细腻土豆泥，适合火鸡、肉饼或任何热主菜搭配。
- 烹饪时间
- 35 分钟
- 份量
- 293 kcal
- 材料
- ≈ $0.62
- 蛋白质
- 6 g
材料
- 1 Potatoes≈ $2.19 每千克 200 克
- 2 Milk 2.5%包装 930 毫升 约等于 $0.88 50 毫升
- 3 Butter包装 180 克 约等于 $1.58 15 克
- 4 Salt 2 克
- 5 Nutmeg 按口味
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
削去土豆皮，切成均匀块状，放入冷水中煮20–25分钟，直到完全软烂。
在小锅中温热牛奶和奶油（冷牛奶会让土豆泥发灰且黏稠）。
将水全部沥干，在熄火的锅中将土豆块蒸干1分钟。
用土豆捣碎器（不建议用搅拌机，否则会变成糨糊）捣碎，倒入热牛奶和奶油，加入肉豆蔻粉，用勺子搅打至松软，再根据口味加盐。
小贴士
- 为什么这样做
- Boil potatoes in cold salted water to prevent them from breaking apart and turning mushy during cooking. Use hot milk to avoid cooling the potatoes and making the mash gluey.
- 可替换食材
- Replace milk with 50g of warm chicken or vegetable broth for a lighter texture. Use 15g of margarine if you prefer a dairy-free option.
- 常见错误
- Overmashing with a blender makes the potatoes gluey; stop when lumps remain. If the mash smells sour, the milk was left out too long.
- 保存与加热
- Keep for 3 days in the fridge; reheat in a saucepan with 10g butter over low heat, stirring until smooth. Freeze for 1 month by spreading on a tray first.
- 搭配建议
- Pair with roasted chicken thighs or pan-fried pork chops for dinner. Serve as a side for spaghetti with meat sauce.
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