If you are tired of regular mashed potatoes, you can try these different recipes to surprise your family.
Do you like mashed potatoes so much that you make it all the time and get tired of the taste? So it’s time to meet Slightly different puree recipes which manage to maintain the practicality and goodness of the original dish, but with some very welcome innovations!
These recipes, in fact, almost serve as a meal, they are so sophisticated. In other words, they are also an ideal option for when you want to eat something, but you don’t have the means to prepare a complex and rich meal.
Below, we’ve separated 2 such mashed potato recipes that are meal-worthy and delicious:
Mashed potatoes with minced meat on a plate
Time: 1h20
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1.2 kg of washed potatoes in their skins
- Salt and black pepper to taste
- 1 can of cream (300 g)
- 1 cup and 1/2 cup shredded mozzarella for sprinkling
Sauce
- 2 tablespoons of oil
- 1 cup chopped bacon
- 1 onion chopped
- 2 cloves garlic, minced
- 1/2 cup (tea) tomato paste
- 3 chopped tomatoes
- 1 cup (tea) water
- Salt and black pepper to taste
Preparation method:
In a pan, cook the potatoes in boiling salted water for 15 minutes or until soft. Drain them and pass them in the citrus juicer while still hot, removing the skin. Place it in a bowl, add the cream, salt and pepper and beat with a wooden spoon until you obtain a smooth puree. Reserve.
For the sauce, heat a pan with oil over medium heat and fry the bacon until all the fat is released. Add the meat and fry for 8 minutes or until golden brown. Add the onion, garlic and sauté for 5 minutes. Reduce the heat, add the extract, tomatoes, water, salt, pepper and cook for 15 minutes, stirring occasionally.
In a medium round baking dish, alternate layers of puree and sauce, finishing with the puree. Sprinkle with mozzarella and bake in a preheated medium oven for 20 minutes or until golden brown. Remove and serve.
Layered mashed potatoes
Time: 1h40
Performance: 8 servings
Difficulty: average
Ingredients:
- 5 peeled potatoes
- Salt to taste
- 5 peeled cassava
- 6 tablespoons of butter
- 4 tablespoons of wheat flour
- 3 boxes of cream (200g each)
- 5 cups grated mozzarella
- Margarine for greasing
Preparation method:
Place the potato in the pressure cooker, cover with water, salt and cook for 20 minutes from when the pressure starts, over medium heat. Turn off, wait for the pressure to release naturally, drain and put in the centrifuge while still hot. Repeat the process, separately, with the cassava and carrot. Set aside in separate bowls. Divide the butter, flour and cream into three parts and set aside.
Melt part of the butter in a pan over medium heat, add the squeezed potato, part of the wheat flour, season with salt and cook for 3 minutes, stirring constantly. Add part of the cream and mix until you obtain a homogeneous mixture. Reserve. Repeat the same process with the remaining butter, wheat flour and cream to prepare the cassava and carrot puree. Reserve.
Divide the mozzarella into three parts and set aside. In a large greased baking dish, make a layer with the ready-made mashed potatoes, cover with a part of the mozzarella, make another layer with the ready-made cassava puree and cover with another part of the mozzarella. Make another layer with the ready-made carrot puree, cover with the remaining mozzarella and cook in a medium preheated oven for 15 minutes or until golden. Serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
