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NEW RECIPE Mashed Potatoes
1. Peel the potatoes. Rinse them under cold water. Cut into evenly sized chunks (about 4–5 cm pieces) so they cook at the same rate. 2. Place the potato pieces into a large pot. Cover with cold water by about 2–3 cm. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until the potatoes are very tender when pierced with a fork. 3. Pour the potatoes into a colander. Let them sit for 1–2 minutes so excess steam escapes—this helps keep the mash fluffy. 4. Return the potatoes to the warm pot or a mixing bowl. Add the butter first and mash while the potatoes are still hot. 5. Warm milk. Slowly pour in warm milk, a little at a time, continuing to mash until you reach your desired texture—smooth, creamy, or rustic. 6. Add salt to taste. Stir gently to combine. 7. Serve immediately while warm and silky. TOPPINGS IDEAS: - Butter with herbs (sage, rosemary, thyme). - Caramelized onions. - Crispy shallots or fried onions - Gravy any style - beef, chicken, mushroom, or vegetarian. BREAKFAST OR BRUNCH IDEAS: - Mashed potato cakes: pan‑fried until golden and served with sour cream. - Topped with a poached or fried egg: the yolk becomes an instant sauce. - With smoked salmon and chives. THE MOST POPULAR Vanille-Kipferl / Vanilla-half-moons
1. Take 4 tablespoons of vanilla sugar, flour, baking soda, egg yolks, soft butter and ground almonds and make a dough. 2. Take a pit from the dough and roll it to a roll of approximately the thickness of your finger. Rest the dough keep inside the fridge. Take the roll and cut it into 4-5 cm long pieces; form them to little half moons. 3. Take a baking tray, put baking paper on it, and then place the half moons on it. Bake it 10-15 min at 180C (356F) (PREHEATED!). 4. Take the half moons from the tray, mix icing with remaining 4 tablespoons of vanilla sugar and put this on the hot(!) half moons. Let them cool down, then put the rest of the vanilla-icing-sugar on them. |
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