Baked schotel mashed potato Drain; return the potatoes to the same pot and mash well. Sprinkle the bread crumb mixture over the mashed potatoes. Baking potatoes (rather than boiling them) is completely hands-off, frees up a burner (clutch on Thanksgiving when stovetop space is at a premium), and also reduces the water content of the cooked spuds, resulting in the easiest and most flavorful mash of all time.

Bahan Membuat Baked schotel mashed potato

tepung kentang.
4 sm susu bubuk full cream.
air panas.
keju batang diparut.
Bahan isi :.
daging sapi giling.
1 buah kentang potong dadu kecil.
1 buah wortel potong dadu kecil.
2 btg seledri iris halus.
1/2 ptg bawang bombay cincang kasar.
2 siung bawang putih cincang.
secukupnya merica bubuk.
1/2 bks bubuk kaldu sapi (saya pakai masa**).

Langkah Memasak Baked schotel mashed potato

Larutkan susu bubuk dengan air panas sampai larut, tambahkan tepung kentang. Tambahkan air panas, aduk rata sampai membentuk adonan..
Siapkan bahan isian.
Panaskan mentega, masukkan bawang putih cincang and bawang bombay. Menyusul masukkan kentang, wortel, daging, sledri, merica dan kaldu bubuk..
Masak, aduk rata bahan isian, cek rasa. Siapkan tray alumunium foil.
Isi 2 sm adonan kentang dilapisan pertama lalu bahan isian tutup dengan adonan kentang. Taburkan keju parut..
Panggang disuhu 150 c di oven sampai kecoklatan..
Jika sudah kecoklatan, angkat, tiriskan lalu sajikan dengan sambal dan saus tomat botol..

The problem is I make a huge amount, using about ten pounds of potatoes, and I HATE peeling potatoes. Make this soup with baked potatoes or leftover mashed potatoes. It tastes too rich and creamy to be low in calories and fat. The original recipe uses baked potatoes, but I sometimes substitute some of my leftover slow cooker mashed potatoes. It was a great way to use up leftovers, and it made this.

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