Recipe: how to prepare Creole potato puree

A bit of the history of mashed potatoes

It is known that mashed potatoes were the result of a team based in Canada that sought to extend the shelf life of food without losing its nutrients. The basis of his work was to decompose the food and keep it under refrigeration. The result is already known to all and, moreover, prepared by millions of cooks around the world. Many ingredients are added to mashed potatoes, depending on the country, but it is common to find this mixture mixed with cheese, also with onions and garlic, with spinach and aubergine; in the United States it is very typical to see it with bacon. On the European side, it has been combined with tomatoes. In Latin America it has served as the basis for many proposals, such as spicy mashed potatoes or, according to the color of the potato, the puree with tonality, like the one that is achieved with the criolla potato.

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Preparation

Add to a pot with plenty of water and a little salt the potatoes to cook.

When they are ready add salt and pepper to taste, 1 cup of milk cream, garlic to taste and plenty of butter.

Now with the help of a fork or a wooden spoon, start to “mash” the potatoes until you get a smooth and creamy texture. Take the mixture to a mold and with the help of a spatula until it is smooth.

Put Parmesan cheese on top and take the preparation baked for a few minutes until you get the desired gratin. It serves!

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