Creamy mashed potato / Lemon-Shallot Potato
Creamy Mashed Potato１０／２１／０８にのせたマッシュドポテトと比べるとこちらははるかにクリーミーな感じになります。カロリーを考えなければ、こちらの方が断然美味だし、まろやかです。ingredients3 baking (russet) potatoes3~4 tablespoons butter, cut into bits and softeneda little bit more than 1/2 cups milk or half-and-half, heated until hotsalt and pepper1 tablespoon parmesan cheesepreparation1) Bring a large pot of water to a boil (enough to cover potatoes by 1 inch) and add salt to taste. 2) Peel potatoes and quarter. Add potatoes to water, then return to a boil. Gently boil potatoes until tender, 15 to 20 minutes, and drain in a colander.3) Force potatoes, while still warm, through ricer into a large bowl. Add butter and stir with a wooden spoon, letting butter melt completely. 4) Add 1/2 cup milk and incorporate by gently stirring with wooden spoon, adding more milk to thin to desired consistency.5) Add parmesan cheese and salt and pepper to your like.レモン風味の爽やかさとマスカルポーネのまろやかな美味しさが特徴のちょっといつもとは違うマッシュドポテトもお試しあれ！Lemon-Shallot PotatoesIngredients1 and 1/2 pounds medium-size Yukon gold potatoes(unpeeled but scrubbed clean)1 shallot (about 2 Tbs finely minced )2 Tbs extra virgin olive oil2 Tbs mascarpone2 Tbs butter2 Tbs fresh squeezed lemon juice1 tsp lemon zestsalt and pepper to tasteDirections 1) Cut the potatoes into 1- inch chunks; cover with cold salted water, bring to a boil, reduce to a simmer, and cook until smashable, approximately 10 minutes.（電子レンジで９分ほど加熱でもオーケー）2)Drain, place in a mixing bowl, and mash with a potato masher or a fork.3) Fold in the minced shallot, olive oil, mascarpone, butter,lemon juice and zest.4) Taste and season with salt and pepper.
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