Many gourmets are sure that mashed potatoes cannot be tasty without milk and butter.
However, the creation of Italian chefs says otherwise.
On the Apennine Peninsula, this popular side dish is prepared quite differently than in other countries.
Italian cooks do not use any dairy component or butter. However, the puree still turns out delicious.
Moreover, the dish turns out much tastier than with the standard cooking method.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, spoke about the Italian version of mashed potatoes.
How to Make Italian Mashed Potatoes
Peel 900 grams of potatoes and cut the vegetable. The pieces should be neither too big nor too small.
Place the chopped tubers in a saucepan. Add 7 cloves of garlic. Pour water over the vegetables and add salt.
Place the container on the stove and turn on the burner.
You need to boil the potatoes until soft. When the desired result is achieved, remove the pan from the stove and pour out the liquid. But not into the sink, but into some deep container: the potato broth will still come in handy.
The next step is to turn the boiled potato pieces and garlic cloves into a homogeneous mass. Crush the vegetables with a potato masher and add about 60 milliliters of olive oil to the resulting base.
Next, gradually add the previously saved broth to the mixture. Constantly stir the resulting garnish.
Don't use too much potato water: 200 milliliters maximum. Perhaps a smaller volume of broth will be enough to get the dish to the desired consistency.
Expert: Julia Arkhipova
