There are thousands of different recipes with potatoes, and it is such a versatile tuber that it can be eaten simply and conveniently like a classic mashed potato or simply boiled with a pinch of salt and a drizzle of olive oil. It can also be an exclusive dish and become the essence of transgression, and without forgetting the classic French fries.
The potato can be present in a menu from start to finish, without losing its appeal. For this reason, on this occasion we propose a recipe for potato cream with milk, accompanied by sautéed mushrooms and an exquisite chive oil.
Ingredients to make Potato cream with milk:
- 2 medium potatoes
- 2 large leeks
- 300 milliliters of milk (1¼ cups)
- ½ liter of chicken broth
- ½ teaspoon of salt
- 1 pinch of ground black pepper
- 1 bunch of chives
- 1 small glass of olive oil
- 50 grams of mushrooms
How to make cream of potato with milk:
- To prepare the chive oil, grind the chives with the olive oil in a bowl and strain it to remove all impurities.
- Peel the potatoes and chop them. Clean the leeks and chop them as well. Then, in a saucepan add a little olive oil and fry the leeks and potatoes. Add the milk and broth and let everything cook for about 25 minutes until we see that the potatoes and leeks are soft. You can also use vegetable broth to make vegetarian cream of potatoes.
- While the leeks and potatoes are cooking, clean the mushrooms well and cut them into not very small pieces. In a frying pan with a little olive oil, sauté the mushrooms and put them on a skewer.
- Once the potatoes and leeks are cooked, grind the entire contents of the pot, and if there are any leek strands left, pass the cream through a chinos. Season to taste and if we see that the potato cream with milk is too thick, we can add a little milk.
- We have to serve the cream very hot, decorated with a few drops of chive oil and the sautéed mushrooms. It can also be accompanied with a cheese salad or the one that we like the most.
