Puré de Papas con Ajo

Name: Puré de Papas con Ajo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 libras de papas Yukon Gold peladas y cortadas en trozos de 1½ pulgadas; 6 dientes de ajo pelados y machacados; 6 cucharadas de mantequilla sin sal cortada en trozos, a temperatura ambiente; 0.75 taza de crema espesa tibia; 0.25 taza de leche entera tibia; 1.5 cucharadita de sal kosher más para el agua de cocción; 0.5 cucharadita de pimienta negra recién molida; 2 cucharadas de cebollino fresco cortado en láminas finas; 1 cucharada de mantequilla sin sal para servir encima

Guarnición45 min6 porcionesFácil

Sobre esta receta

Puré de papas cremoso y mantecoso con ajo hecho de la manera clásica — con ajo asado o cocido a fuego lento, mantequilla de verdad y crema tibia. Esta receta confiable y agradable para todos ofrece puré de papas sedoso y esponjoso con un sabor rico a ajo cada vez. Perfecto como acompañamiento entre semana o como estrella de un banquete festivo.

Instrucciones

1
Place the yukon gold potatoes chunks and smashed garlic cloves in a large pot. Cover with cold water by at least 1 inch and add a generous pinch of kosher salt (about 1 tablespoon). Starting in cold water ensures the potatoes cook evenly all the way through.
2
Bring the pot to a boil ^[over high heat], then reduce to a steady simmer. Cook until the yukon gold potatoes are completely tender and a fork slides in with no resistance, about 18–22 minutes.
3
While the potatoes cook, warm the heavy cream and milk together in a small saucepan ^[over low heat], or microwave in a measuring cups for about 60 seconds.
4
Drain the yukon gold potatoes and garlic thoroughly in a colander, then return them to the hot pot. Shake the pot ^[over low heat] for 1–2 minutes to evaporate any remaining moisture.
5
Use a potato masher or ricer to mash the yukon gold potatoes and garlic together until smooth. If using a ricer, pass the garlic through separately or mash it first with a fork. Avoid using an electric mixer or blender — over-working releases too much starch and makes the potatoes gluey.
6
Add the room-temperature butter pieces and stir them in with a wooden spoon or spatula until fully melted and incorporated.
7
Pour in the warm heavy cream and milk gradually, stirring gently after each addition, until the potatoes reach your desired consistency. Add a splash more warm milk if you prefer them looser. Season with 1½ teaspoons kosher salt and freshly ground black pepper, then taste and adjust.
8
Transfer to a warm serving bowl. If desired, make a small well in the center and add a pat of butter. Garnish with fresh chives and an extra crack of black pepper. Serve immediately.

Puré de Papas con Ajo

Guarnición45 min6 porcionesFácil

Sobre esta receta

Instrucciones

1
Place the yukon gold potatoes chunks and smashed garlic cloves in a large pot. Cover with cold water by at least 1 inch and add a generous pinch of kosher salt (about 1 tablespoon). Starting in cold water ensures the potatoes cook evenly all the way through.
2
Bring the pot to a boil ^[over high heat], then reduce to a steady simmer. Cook until the yukon gold potatoes are completely tender and a fork slides in with no resistance, about 18–22 minutes.
3
While the potatoes cook, warm the heavy cream and milk together in a small saucepan ^[over low heat], or microwave in a measuring cups for about 60 seconds.
4
Drain the yukon gold potatoes and garlic thoroughly in a colander, then return them to the hot pot. Shake the pot ^[over low heat] for 1–2 minutes to evaporate any remaining moisture.
5
Use a potato masher or ricer to mash the yukon gold potatoes and garlic together until smooth. If using a ricer, pass the garlic through separately or mash it first with a fork. Avoid using an electric mixer or blender — over-working releases too much starch and makes the potatoes gluey.
6
Add the room-temperature butter pieces and stir them in with a wooden spoon or spatula until fully melted and incorporated.
7
Pour in the warm heavy cream and milk gradually, stirring gently after each addition, until the potatoes reach your desired consistency. Add a splash more warm milk if you prefer them looser. Season with 1½ teaspoons kosher salt and freshly ground black pepper, then taste and adjust.
8
Transfer to a warm serving bowl. If desired, make a small well in the center and add a pat of butter. Garnish with fresh chives and an extra crack of black pepper. Serve immediately.