Good afternoon here me will give you a recipe creamy riced potatoes which is interesting The way making it is very easy. You just need to be careful to get results from creamy riced potatoes which has aroma and taste that can evoke our tastes.

So that the result of creamy riced potatoes, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare creamy riced potatoes the delicious as long as you know the tricks and how to make this dish you can become treat very special.

Ingredients and seasonings required for prepare

1. Use 1 pound medium Yukon Gold potatoes, scrubbed
2. Prepare 1 teaspoon kosher salt, plus more
3. Prepare Roughly 1/4 cup milk
4. Use Less than a 1/4 cup of heavy cream
5. Prepare Half head of garlic, then halved crosswise. Crushing each clove seems to work better
6. Prepare Sprig or two rosemary
7. Use Thyme or other aromatics
8. Prepare 1/4 cup unsalted butter room temp
9. Prepare Fresh cracked pepper
10. Take Chives for garnish

Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute.

How to make:process Creamy Riced Potatoes:

1. Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
2. Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
3. Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
4. Serve mashed potatoes topped with a few grinds of pepper. And chives
5. Done and ready to serve!

To do this, you will have to be methodical while using a potato masher. You need to master a simultaneous motion of pressing and twisting while you make sure you are mashing all around the edges of the pot, not missing any areas. Be sure your potatoes are fully cooked and, if need be, add a bit of liquid to move along the process. Tip Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter.

I say thank you for reading the recipe that we convey on here. hope we Hope it’s useful and good luck!