Instructions
- Peel the potatoes, cut into large pieces and boil until tender in salted water.
- Chop the onion arbitrarily, but not coarsely.
- Fry the onion in butter over medium heat. Take one spoonful of the total. After two to three minutes, add the finely chopped garlic.
- It is not necessary to fry the onion too much, it should be slightly golden and transparent. In the process, add a spoonful or two of potato broth, add salt (you can add a little pepper if desired) and bring the onion to readiness.
- Drain the potatoes. Turn potatoes into mashed potatoes by grinding with a potato masher. Heat the milk to a hot state.
- Chop the onion into a puree in a convenient way. I used a coffee grinder.
- Combine with potato and onion puree. Beat with a mixer with a whisk attachment, mix everything well. No immersion blenders!! otherwise, you will not get mashed potatoes and putty!
- Then add two tablespoons of soft butter, add salt if necessary and pour in the milk. Milk to take to taste depends on what consistency you want to get puree. You should not pour everything out at once! And whisk again into a soft mousse, mix well.
- Here is such a puree turns out. Use the amount of oil to your liking. Instead of milk, you can use potato broth. This puree will turn out no worse, and it will be stored longer! Well, if you take cream, then the puree will turn out just great!
- Serve immediately, garnished with your favorite chopped greens! Enjoy your meal!
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