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馬鈴薯泥

不再有粗糙的馬鈴薯泥!使用調理機輕鬆製作出軟滑的大眾最愛小菜。

發打過和軟綿的馬鈴薯泥放在灰色碗裡,上面有細香蔥

配料

  • 820 公克 (2 磅) 小的皮馬鈴薯 (未去皮)
  • 150 公克 (⅔ 杯) 去鹽奶油
  • 240 毫升 (1 杯) 牛奶
  • 10 公克 + 30 公克 (2 茶匙 + ¼ 杯) 猶太鹽 (分開使用)

做法

  1. Place the potatoes in a large pot and cover with cold water. Add 1/4 cup (30g) of salt, and place over medium heat. Simmer until fork tender, about an half hour (do not boil, or the potatoes will fall apart and get water logged).
  2. While the potatoes are cooking, combine the butter, milk and 2 teaspoon (10g) of salt in a small saucepan and bring to a simmer over medium heat. Cook until the butter is completely melted, then set aside.
  3. Once the potatoes are fork tender, strain and place back into the large pot. Place back on stovetop over low heat and cook again for 1 to 2 minutes (this will help to release any extra moisture in the potatoes from the cooking process).
  4. Place the warm milk mixture then the potatoes into the Vitamix container and secure the lid. Select Variable 3 and begin to pulse. Remove the lid plug and insert the tamper, using it to push ingredients down into the blades. Pulse 18-20 times, or until the mixture is smooth (be careful not to over mix, or the potatoes will get gummy and starchy.
  5. 趁熱上桌享用。
  6. Make sure you used russet (idaho) potatoes for this recipe. These potatoes are mealy and will blend easier and not create as gummy of a potato as waxy potatoes will. Examples of waxy potatoes are Yukon gold and red potatoes. To pulse on a 5200 machine, select Variable 3, use the on/off switch to quickly start the machine and shut it off. A simple trick to hold mashed potatoes is to place them in cling wrap and seal them tightly, holding them in a warm place until ready to serve.

筆記

這份馬鈴薯泥食譜必須只使用褐皮馬鈴薯 (russet potato),因為其他品種的馬鈴薯的澱粉含量較高,可能會變黏稠。您可以按喜好在馬鈴薯泥灑上黑胡椒或細香蔥。請確定您使用褐皮馬鈴薯 (russet/idaho potato) 來製作這份食譜。這些馬鈴薯比較乾軟,較容易攪拌,而且不會像其他蠟質型馬鈴薯一樣那麼黏稠。蠟質型馬鈴薯代表品種為「育空黃金」和紅皮馬鈴薯。如需瞬轉 5200 機器,請選取「Variable 3」(變速 3),並使用「On/Off」(開/關) 開關快速啟動及關閉機器。保存馬鈴薯泥的一個小訣竅,是將他們用保鮮膜密實地包起來,然後放在溫暖處直到準備享用。

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