Receita Solta

Delicious Potato Cream to Warm the Heart

RS

Por

Master Receita Solta

Delicious Potato Cream to Warm the Heart
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories315 kcal

Resumo para quem tem pressa

"O creme de batata combina a maciez aveludada das batatas cozidas no caldo com a untuosidade do creme de leite e a riqueza salina do queijo parmesão ralado. Uma preparação reconfortante e cremosa para dias de inverno."

Delicious Potato Cream to Warm the Heart

O Que Você Precisa Saber

- The potatoes cooked and crushed in the blender release starches that form a thick and uniform emulsion. - The grated parmesan cheese melted over low heat salts and adds a pronounced umami flavor to the cream. - The heavy cream added at the end breaks the density of the potatoes, ensuring a smooth texture on the spoon.

Ingredients

Main Course

  • 500g of peeled and cubed potatoes
  • 1 liter of vegetable broth or water
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 200ml of heavy cream
  • 100g of grated Parmesan cheese
  • Salt and pepper to taste
  • Chopped green herbs for decorating

Instructions

Main Course

1

In a pan, sauté the onion and garlic until transparent.

2

Add the cut potatoes and sauté for a few more minutes.

3

Pour in the vegetable broth or water, and cook until the potatoes are soft.

4

Remove from the heat and let cool slightly.

5

Transfer the mixture to the blender and blend until a smooth cream is obtained.

6

Return the cream to the pan and add the heavy cream and parmesan cheese.

7

Season with salt and pepper to taste and heat over low heat, stirring constantly.

8

Serve hot, garnished with chopped green herbs.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Delicious Potato Cream to Warm the Heart com perfeição.

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Chef Tips

- Cut the potatoes into cubes of similar size so they are equally soft before blending in the blender. - Let the initial steam dissipate before covering the blender to avoid dangerous internal pressure buildup. - Heat over low heat, stirring continuously after adding the cheese to prevent it from sticking to the bottom of the pan.

Variations

- Sprinkle 80g of well-fried and crispy bacon cubes over the bowl at the exact moment of serving. - Add 1 pinch of freshly grated nutmeg along with the heavy cream to perfume the potato base. - Incorporate 1/2 cup of leeks sautéed in butter into the blended cream to create a vichyssoise-style profile.

Substitutions

- English potatoes can be replaced by asterix potato (pink skin), which contain more starch and less water. - Parmesan cheese can be swapped for grated smoked provolone or cured Minas cheese. - Vegetable broth can be replaced by filtered water boiled with bay leaf or homemade chicken broth.

How to Store

Store the custard in an airtight container in the refrigerator for up to 3 days. Since the potato thickens considerably in the cold, add 3 tablespoons of milk or warm water when reheating in the pan over low heat, mixing with a whisk.

Can You Freeze It?

Can be frozen in individual portions in proper plastic containers for up to 60 days. When defrosting over low heat, the texture may seem granular; whisk vigorously with a fouet to reconstitute the creamy emulsion.

What to Serve With

Harmoniza com fatias de pão italiano levemente tostadas com azeite de alho, croutons crocantes ou queijo coalho grelhado. Como bebida, acompanha muito bem taças de vinho tinto leve Pinot Noir ou chá preto morno.

Frequently Asked Questions

How to prevent the potato cream from becoming elastic and sticky?

Blend in the blender only long enough to smooth the cubes; over-mixing develops glue in the starch.

What is the best potato variety for a velvety texture?

Monalisa or Asterix potatoes deliver excellent creaminess and little residual water compared to common potatoes.

Can I use fresh heavy cream instead of the boxed one?

Yes, fresh cream provides even more creaminess and shine to the dish because it has a higher fat content.

O creme de batata talha se ferver com o queijo parmesão?

Se ferver em fogo alto, a gordura do queijo pode se separar; mantenha a chama sempre baixa e mexa sem parar.

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