Potato Puree - Convenient and Versatile
Potato is the fourth most consumed food crop in the world after wheat, rice and maize. The potato plant with its edible tuberous root is a close relative of the evergreen nightshade, which however is poisonous in nature. What makes potato popular is its high yield and minimal requirement for cultivation. The plant only requires moderately cool temperatures and basic moisture content in the soil to form its bulbous, starchy roots.
Potato upon storage may develop moulds, which soon results into rotting. Although its yield in calories per acre is higher when compared to wheat, maize or rice.
The plant traces its ethnicity to the Andes mountain range in South America, where alone you may come across 3000 wild varieties of potato. Cultivation has lead to the development of genetically superior breeds, which are resistant to diseases, have more uniform quality and produce a greater yield.
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So much to speak about potatoes that no occasion could be enough. Cultures, traditions and civilization have used potatoes according to their taste and technology. It has been boiled, baked, fried, shredded, sliced and steamed. We present in the below extract the recipe for the classical potato puree. The preparation is convenient, as much it is versatile. You can cook it in a large quantity without much of a hustle. The preparation itself could be adapted into creative variations and may be served as a heavy main course to a wide array of side dishes or it could be used among accompaniments like sauces and dressings. Read ahead the recipe.
- 1kg evenly sized potatoes
- 1 teaspoon fresh ground black peppercorn
- 2 teaspoon salt
- 2 large clove garlic
- 300ml fresh milk
- 50g butter
- 50g fresh cream (optional)
Procedure for Preparation
- Peel the potatoes and cut them into halves or quarters.
- Boil them on a medium flame for 40 minutes. The potato chunks should easily slip through when picked with a fork.
- Strain the water and mash the potato into a fine consistent paste.
- Add the milk to the potato and and whisk thoroughly. The milk gets completely absorbed by the potato and the two form into an uniform mass.
- Cut the butter into small pieces and add it along with the fresh cream into the puree.
- Whisk the whole mix into an uniform mass.
- Grate from top, 2 large cloves of garlic.
- Add freshly ground peppercorn and salt.
- Mix well. While serving, the puree should fall uniformly, able to spread out on the plate while still holding its own.