Thursday, 24 October 2013

 Garlic Parmesan Mashed Potatoes
MMMMmmmm
Who doesn't like their roast with a side of
glorious mashed potatoes?

This following recipe is adapted from the
Bellini Intelli Kitchen Master
Recipe Booklet.
http://cedarlaneculinary.ca/

I added garlic for added aroma and taste.
I doubled the recipe for my size family (5)
and I substituted some broth to lower the calories.

The result as you can see is a lighter fluffier version.
Gourmet food for mid week meals!

The picture below has uncooked potatoes, raw garlic and a slab of butter.
The Bellini Kitchen Master cooks and blends the mashed potatoes easily in 10-20 min.
 
Garlic Parmesan Mashed Potatoes
 
 
With the chopping blade on;
Place in the stainless steel bowl:
 
1 kg of peeled diced potatoes
(use the included scale or the top of the cooking basket is 1 kg when full)
2 cloves peeled cut garlic
1 tsp salt or to taste
1/4 cup butter
200 ml milk or non dairy unsweetened soy
 
Lock lid in place
Cook at speed 1 @ 100c for 20min.
Look through the cap after 15 min. to see if the potatoes are cooking well
Pour in 100ml of vegetable or chicken broth
(the clear cap is 100ml)
add 1/4 cup grated parmesan cheese
 
Check for doneness after 15-20min.
New potatoes and old potatoes cook at different times!
 
Blend on speed 6 for 15 seconds or less
Check for smoothness and taste for seasoning
 
These stayed hot for 2 hrs in the stainless steel bowl!
 
So my kids who come in at all different times from work or school had hot mashed potatoes and I didn't need to warm up the food again!
 
I added a sprinkling of thyme leaves on top for colour and flavor.
 
 
Win Win
 
 
Enjoy with love!
 
 
 
 


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