×
× Close

美國馬鈴薯(Potatoes USA)免責聲明

請注意: 您已點選連結至由第三方維護之網站,並即將離開美國馬鈴薯(Potatoes USA)網站。 此外部連結為第三方網站或公司或組織所有,不該被視為美國馬鈴薯(Potatoes USA)對連結之內容背書,美國馬鈴薯(Potatoes USA)對連結網站內容的正確性或性質概不負責。

請點選 ‘確認’ 繼續,或 ‘取消’ 回到 PotatoGoodness.com.

確認 取消

常見問題

如何製作馬鈴薯泥?

所要製作馬鈴薯泥,首先將您選擇的馬鈴薯進行清洗與去皮。褐皮馬鈴薯最適合製作清爽與蓬鬆的馬鈴薯泥;黃肉、白肉與紅皮馬鈴薯則適合製作濃郁與綿密的馬鈴薯泥。亦可使用藍皮/紫皮馬鈴薯,不過,為了保留其色澤,應帶皮進行蒸煮,並在烹煮完成後進行去皮。

Once the potatoes have either steamed or boiled and are fork tender, they are ready to be passed through a potato ricer or a food mill, if neither are owned, you can still make mashed potatoes using either a stand mixer, hand mixer, potato masher or even a sturdy whisk.  Simply add milk, half-and-half or cream, along with unsalted butter, and mix until the dairy and butter have been combined with the potatoes.  Adjust the seasoning and keep warm until ready to serve.

查看所有馬鈴薯常見問題