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Here, you'll learn how to master the art of making two delicious potato dishes: creamy Potato Purée and flavorful Kumpir.
Join me as we create the perfect Potato Purée, a smooth and velvety side dish made with simple ingredients like potatoes, cream, butter, and milk.
I'll guide you through each step to achieve the ideal texture and taste that will elevate any meal.
In addition, we'll dive into the world of Kumpir, a popular Turkish street food.
We'll start with oven-roasted potatoes and mix in butter, sun-dried tomatoes, olives, jalapeños, and chili for a burst of flavor. Topped with melted Parmesan and mozzarella cheese, this loaded baked potato is sure to impress.
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Let's cook together and turn everyday ingredients into culinary delights!
Ingredients:
4-5 large potatoes, peeled and chopped
1/2 cup heavy cream
4 tablespoons butter
1/2 cup milk
Salt and pepper to taste
Instructions:
Boil the Potatoes:
Place the chopped potatoes in a large pot and cover with cold water.
Add a pinch of salt and bring to a boil over high heat.
Reduce heat and simmer until potatoes are tender, about 30-40 minutes.
Prepare the Cream Mixture:
Mash the Potatoes:
Drain the potatoes and return them to the pot.
Using a potato masher or a ricer, mash the potatoes until smooth.
Combine and Season:
Gradually add the butter and whisk with spatula.
Add cream mixture to the mashed potatoes, stirring continuously until you reach your desired consistency.
Season with salt to taste.
Serve hot.
How to Make KUMPIR
Ingredients:
1 large baking potato
1 -2 tablespoon butter
Bacon or sausage, chopped or sliced
sun-dried tomatoes, chopped
olives, sliced
pickled jalapeños, chopped
chili flakes
grated Parmesan cheese
shredded mozzarella cheese
Salt and pepper to taste
Taco spice (optional)
Instructions:
Roast the Potatoes:
Preheat the oven to 400°F (200°C).
Wash and dry the potatoe, then prick with a knife several times.
Place the potatoe in a foil and roast for about 1/5 hour, or until the skins are crispy and the insides are tender.
Prepare the Filling:
When the potatoes are done, cut them in half lengthwise.
Scoop out the insides into a large bowl (if you prefer), leaving a small layer of potato attached to the skin.
Add the butter to the scooped-out potato and mash until smooth.
Stir in the sun-dried tomatoes, olives, jalapeños, and chili flakes or just add the ingredients on top of the potatoe .
Season with salt and pepper to taste.
Fill and Top the Potatoes:
Spoon the filling back into the potato skins.
Sprinkle the tops with Parmesan and mozzarella cheese.
Melt the Cheese:
Return the filled potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
Serve hot, garnished with additional chili flakes or fresh herbs if desired.
Enjoy your delicious Potato Purée and Kumpir, perfect for any meal or occasion!
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