中文乱码字幕高清一区二区
- 2½ lb potatoes (Yukon Gold or Russet, whole, unpeeled, similarly sized)
- 1 whole
head of garlic (use 2 for stronger flavor) 1 Tbsp olive oil - 4
Tbsp unsalted butter (½ stick) - 1 cup heavy cream (or half-and-half or whole milk)
- ¾ cup grated Parmigiano-Reggiano (freshly grated)
- 1 tsp kosher salt (plus 1 Tbsp for cooking water)
- ⅛ tsp black pepper (freshly ground)
Equipment
- Large pot
- air fryer or oven
- foil
- potato ricer
- Dutch oven or mixing bowl
- whisk or spatula
- measuring cups and spoons
Method
- Roast the Garlic: Slice the top off a head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30 minutes in an air fryer at 375°F or 40 minutes in a 400°F oven until soft and golden. Cool, squeeze out cloves, and mash.
- Boil the Potatoes: Place whole, unpeeled potatoes in a pot of cold salted water. Bring to a boil, reduce heat, and simmer 30 minutes or until fork-tender. Drain well.
- Steam-Dry: Return drained potatoes to the hot pot over low heat for 1 minute, shaking occasionally to evaporate moisture.
- Rice the Potatoes: Cut each potato in half and press through a ricer into a Dutch oven or bowl, discarding skins as you go.
- Warm the Dairy: Heat butter and cream together until the butter melts and the mixture is steamy (microwave 45–60 seconds or use a small saucepan).
- Whip and Season: Pour ¾ of the warm butter-cream mixture into potatoes. Add mashed garlic, salt, pepper, and Parmesan. Stir gently until just combined — avoid overmixing.
- Adjust and Serve: Add remaining butter-cream to reach desired creaminess. Taste and adjust seasoning. Rewarm gently if needed with extra warm cream.
中文乱码字幕高清一区二区
Notes
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