Peruvian Yellow Mashed Potatoes
Absolute creaminess and a buttery flavor that embraces the palate, defined by the unmatched texture of Peruvian yellow potato. It is the king of Peruvian side dishes, able to lift any stew with its homey warmth. A comforting classic that never fails.
What you need
Ingredients
- 3 tbspButter
- 1 gGround Nutmeg
- 1.6 lWater
- 8 unitYellow Potato
- 1.25 tspTable Salt
- 0.75 cupWhole Evaporated Milk
- 0.5 tspWhite Pepper
Per serving
Nutrition
- kcal
- 363
- fat g
- 12.99
- carbs g
- 55.04
- fiber g
- 4.95
- protein g
- 8.11
Step by step
Preparation
- 1
Peel the **yellow potatoes** and cut them into even medium pieces. This helps them cook evenly so no hard bits hide inside the mash.
- 2
Cover the **potatoes** with the **water** in a pot and cook for **18 to 20 minutes**, until **very tender** when pierced. Drain well; excess water kills the creaminess.
- 3
Return the hot **potatoes** to the turned-off pot and move them for **1 minute**, just to steam off moisture. Then mash until fine, without beating them like dough.
- 4
Warm the **evaporated milk** with the **butter** until lukewarm and the butter melts. Do not boil it hard: it should go gently into the mash.
- 5
Add the warm mixture to the **potatoes** little by little with the **salt**, **white pepper**, and **nutmeg**. Stir gently for **1 minute**, until **creamy**, glossy, and free of heavy lumps.