A side very fragrant, a mashed potatoes revisited with shallot, Rosemary And crunchy chips it’s a vegetarian recipe for the whole family. Cook it as long as there is an air of celebration, success is guaranteed!
Ingrediants
- 1 kg of yellow potatoes
- About 250 ml of milk
- 80 g of butter
- 1 shallot
- Rosemary
- salt
For the purée:
- 3 tablespoons of Parmesan cheese
- black pepper
- 2 or 3 small potatoes
- Seed oil for frying
- salt
For the chips:
How to prepare: Mashed potatoes with shallots, rosemary and crispy chips
The mashed potatoes it is a classic side dish, suitable to accompany many main courses based on meat and fish. In this recipe he is the protagonist, but we rediscover him revisited in one rustic and very fragrant version.
This mashed potatoes with shallots, rosemary and crispy chips it is in fact a simple dish but at the same time unusual and refined, perfect as a side dish to be served on party table.
Indeed, the proposal suggests an interesting combination between creamy puree And crunchy potato chips. The result is a holiday dish, which at the same time is also a comfort food. The flavors and intense aroma of shallot and rosemary make this recipe even more special. We are convinced, everyone in the family will like it!
Among the many and tasty recipes with potatoes that we have proposed, let yourself be inspired by taste and imagination to prepare a dish of sure success!
OTHER TASTY RECIPES: Potatoes stuffed with ham, cheese and green beans, Hasselback potatoes, Caramelized potatoes, Baked potatoes
- Execution
- average
- Preparation time
- 20 min
- Cooking time
-
40 min – 50 min
- Portions
-
4 – 6
How to prepare: Mashed potatoes with shallots, rosemary and crispy chips
For prepare the puree: wash them well potatoes, peel and cut into small pieces.
Cook them in abundant salted water for about 30 minutes, or at least until they are very soft.
In a saucepan heat the milk with the butter until it is well melted. Meanwhile finely chop the shallot.
Drain the potatoes. In a pan, melt a knob of butter, add the shallot and finally the potatoes with a sprig of rosemary. Mix well to flavor everything.
Place the potatoes in a bowl and mash them with a fork. Alternatively, you can use a potato masher if you like a softer consistency.
Add the boiling milk and mix vigorously until a soft cream is obtained. Potatoes and milk must be hot to obtain a creamy effect. To simplify the operation, you can work everything in a saucepan by cooking over low heat for a few minutes. Keep the mashed potatoes warm.
Add salt and pepper to taste and add the Parmesan.
Prepare the chips peeling small potatoes.
With a mandolin cut very thin slices. Wash them with cold water and dry them very well with a cloth. This will keep them crunchy.
You do fry the chips in plenty of hot seed oil.
Drain them well and arrange them on parchment paper. Sprinkle with salt.
Pour the purée into a large bowl and complete by distributing the chips on the surface. Serve yours now Mashed potatoes with shallots, rosemary and crispy chips.
.
