AuthorEmilie Ying ChyiCategorySide DishesDifficultyIntermediateINGREDIENTS:
3 bulbs of garlics, peeled
180 g butter or olive oil
200 ml fresh milk
750 g Yukon Gold potatoes, peeled skin cut into 2-3cm chunks
pinch of salt
Garnish
fresh chives or green onions, chopped
COOKING METHODS:
1
Cut the potatoes
- Peel your potatoes or leave the skins on. Then cut them into 2-3cm chunks. Set-asides.
2
Make the garlics confit
- Place the garlics and butter into the mixing jar to heat up.
- Settings: Timer: 20 Minutes / Speed: 1 / Temperature : 80°C
3
Boil the potatoes
- Add potatoes and milk into the mixing jar to cook.
- Settings: Timer: 20 Minutes / Temperature : 100°C / HP: 3
4
Mash the potatoes
- Settings: Timer: 1 Minutes / Speed: 2
- Settings: Timer: 30 seconds / Speed: 4
5
- Garnish with chopped fresh chives or green onions to serve.
Nutrition Facts
10 servings
Serving size
Ingredients
INGREDIENTS:
3 bulbs of garlics, peeled
180 g butter or olive oil
200 ml fresh milk
750 g Yukon Gold potatoes, peeled skin cut into 2-3cm chunks
pinch of salt
Garnish
fresh chives or green onions, chopped