Naco o Puré de Papas (Mashed Potatoes)
Recipe category
Country
Region
Source
Fuente: Carlos Enrique “Toto” Sánchez Ramos
Number of servings
8
Difficulty
Medium
Ingredients
1500
gr papa pastusa (Andean russet potatoes) peeled and chopped
1
piece(s) scallion stalk
1
cup(s) milk
1/2
cup(s) melted butter or margarine
pinch salt to taste
1
piece(s) sprig of parsley finely chopped
Directions
- Cook potatoes in enough water to cover them, along with whole scallion stalk and salt to taste. Let cook until soft.
- Drain potatoes, discard scallion stalk and, with help of fork, mash and break up until making purée. If you have potato masher, this is time to use it.
- Place potato purée in pot and bring to heat along with milk and melted butter. Stir everything with wooden spoon until achieving homogeneous mass. If needed, can add more milk or heavy cream.
- To serve, sprinkle with chopped parsley.