Mashed Potatoes with Jalapeno Peppers
6 servings
35 minutes
This is how they make mashed potatoes at the Moscow restaurant 800°C Contemporary Steak.
1
Boil the potatoes. Drain the water.
- Potato: 1 kg
2
Thoroughly mash the potatoes with a masher.
3
Melt butter in a saucepan.
- Butter: 500 g
4
Burn the milk.
- Milk: 300 ml
5
Combine butter and milk to achieve a uniform consistency.
6
Pour the milk-cream mixture into the potatoes.
- Butter: 500 g
- Milk: 300 ml
7
Periodically place the pot with potatoes on a warm stove and manually whisk the potatoes in several batches to gradually dissolve all the lumps.
8
When there are no lumps left, whip the puree with a silicone spatula: it will enrich the puree with oxygen, helping to achieve a creamy taste and texture.
9
Finely chop 100 grams of pickled jalapeño peppers into cubes.
- Canned Jalapeno Peppers: 135 g
10
Mix pepper into the puree along with Tabasco sauce.
- Canned Jalapeno Peppers: 135 g
- TABASCO®: 5 ml
11
Place 7 grams of sliced peppers in rings on each serving.
- Canned Jalapeno Peppers: 135 g
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: 2 g