Italian food purée

Italian food purée

components required:

* 1.5 kilo of spuds.
* 75 ml of milky liquid
• Two teaspoons of butter
* 1/2 tsp. salt
* Two cut persili stalks
Italian Food Purée Recipe
Making Mashed Potatoes:

1. Steam the potatoes until they are soft after peeling.
2. Mash potatoes when they’re hot.
3. Add salt, 2 tablespoons butter, and whole milk. Once smooth and mixed, continue stirring.
4. You may add a teaspoon of freshly chopped parsley leaves to improve your look. You can either serve mashed potatoes straight away or put them in a pastry bag to make a lovely floral arrangement on a serving dish.

In our traditional cuisine, the potato is one of the ingredients that is most commonly employed. Every family serves potatoes at least a few times per week, whether they are baked, boiled, in potato casserole, soup, or mashed. The practice of eating fried potatoes is more widespread among younger individuals, and snacking on chips is much more widespread. These goods could be detrimental to our health.

Antioxidants of many kinds, including flavonoids, carotenoids, and phenolic acid, are abundant in potatoes. According to studies, colorful potatoes have a stronger antioxidant impact than plain ones.
The nutritional makeup of potatoes is influenced by the cooking process as well. Given that potatoes’ skin contains the majority of their fiber and minerals, peeling them lowers their content of these nutrients. Due to the absorbed oil from the potatoes, frying potatoes considerably raises their caloric value but also produces potentially hazardous components.