Creamy Puree

A great side dish, especially when cooked correctly. Healthy, nutritious and light - eat and forget! Multinational, multifaceted, unexpected, although at first glance primitive ... mashed potatoes.

Ingredients

• 900 g yellow-skinned potatoes
• milk - 1 glass
• 3 tbsp. l. softened butter
• freshly ground black pepper
• garlic - 2 cloves
• sea ​​salt

Directions

1. Cut the peeled potatoes into large cubes, peel the garlic. Put potatoes and garlic in a large saucepan, cover with cold water, add a little more than 0.5 tsp. salt, put on high heat and bring to a boil.
2. Reduce heat to low, cover the pan with a loose lid. Cook until soft, 15–20 minutes. Drain the potatoes and garlic (leave a little water) and dry them over medium heat, shaking the pan and stirring until the potatoes leave a powdery film on the bottom of the pan.
3. Crush the garlic and potatoes until smooth. Whisk the puree thoroughly with a wooden spoon, add butter to it, and then hot (but not boiling) milk in quarter-cup portions.
4. If the puree turns out to be too thick, pour a little of the stored potato broth into it - until the desired consistency is obtained. Season with salt and pepper to taste and serve immediately.