Ingredients with Measurements:
- 2 lbs. of potatoes, peeled and diced
- 1 cup of milk
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 1/2 tsp. of salt
- 1/4 tsp. of black pepper
- 1/4 tsp. of ground nutmeg
- 1/4 cup of grated Parmesan cheese
Special equipment needed:
- Potato masher or electric mixer
- Saucepan
- Whisk
Step-by-step instructions:
1. In a large saucepan, boil the diced potatoes in salted water until they are tender. Drain and set aside.
2. In the same saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Gradually add the milk, whisking constantly to prevent lumps. Bring the mixture to a boil and cook for 2-3 minutes, or until it thickens.
4. Add the salt, black pepper, and ground nutmeg to the sauce. Stir to combine.
5. Add the cooked potatoes to the saucepan and mash them with a potato masher or electric mixer until they are smooth and creamy.
6. Stir in the grated Parmesan cheese until it is melted and well combined.
7. Serve the Béchamel Sauce Mashed Potatoes hot, garnished with chopped parsley or chives.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 340
- Fat: 16g
- Carbohydrates: 42g
- Protein: 8g
Substitutions for ingredients:
- You can use any type of potato you prefer, such as Yukon Gold or Russet.
- You can use any type of milk you prefer, such as whole milk or almond milk.
- You can use any type of cheese you prefer, such as cheddar or Gouda.
Variations:
- Add roasted garlic to the mashed potatoes for extra flavor.
- Add chopped bacon or ham to the mashed potatoes for a protein boost.
- Add chopped herbs, such as rosemary or thyme, to the mashed potatoes for extra freshness.
Tips and tricks:
- Make sure to mash the potatoes well to avoid lumps in the mashed potatoes.
- Use a whisk to prevent lumps in the Béchamel sauce.
- Add more milk if the mashed potatoes are too thick.
Storage instructions:
- Store the mashed potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mashed potatoes in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the mashed potatoes in a large bowl or on individual plates.
- Garnish with chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve the mashed potatoes with roasted chicken or beef.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the mashed potatoes are too thin, add more potatoes.
- If the Béchamel sauce is too thick, add more milk.
Food safety advice:
- Make sure to cook the potatoes thoroughly to avoid foodborne illness.
Food history:
- Béchamel sauce is a classic French sauce made with milk and flour. It is often used as a base for other sauces, such as cheese sauce or mushroom sauce.
Flavor profiles:
- Creamy, savory, nutty
Serving suggestions:
- Serve the mashed potatoes as a side dish for a family dinner or holiday meal.
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Region: French