Potatoes with milk and Armenian cognac

4 servings

25 minutes

Potatoes with milk and Armenian brandy is a refined dish of Armenian cuisine that combines simplicity and sophistication. At its core is tender potato infused with the warmth of milk and noble notes of brandy. The brandy not only adds a subtle aroma but also enhances the flavor, enriching the natural sweetness of the potato. Creamy butter gives a velvety texture, while fresh parsley adds brightness and a hint of spiciness. The origins of this recipe may trace back to traditional culinary experiments by Armenian chefs who value harmony of flavors and simplicity in preparation. It is perfect as a standalone dish or as a side to meat, filling the meal with coziness and elegance.

Energy value per serving

• Calories: 417.4
• Proteins: 7.1g
• Fats: 25.7g
• Carbohydrates: 33.4g

Ingredients

• Parsley: to taste
• Ground black pepper: to taste
• Salt: to taste
• Cognac: 50 ml
• Butter: 100 g
• Milk: 500 ml
• Potato: 600 g

Cooking steps

1. Boil peeled potatoes in salted water until half-cooked. Drain the water, replace it with a mixture of milk and cognac, and cook the potatoes on low heat until done.

   Required ingredients:

   • Potato: 600 g
   • Salt:  to taste
   • Milk: 500 ml
   • Cognac: 50 ml

2. Mix with butter, add salt and pepper. Sprinkle with finely chopped parsley.

   Required ingredients:

   • Butter: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Parsley:  to taste