Brief history: This is a recipe that reminds me of my childhood in Caracas, Venezuela. It was a classic day Sunday in my house. My mother worked all week and there was even a time when studying at night. So it was on weekends when I had more time to cook us his delicacies. I liked it so much that I always ate everything and let the puree, which sometimes even mixed with white rice to pay a little or give me the feeling of a larger portion for last.
Anecdotes that never imagine writing. As well as mash, polenta, which originally was made with wheat flour rather than corn, is an invention of the Roman chefs of Julio Cesar, designed to feed thousands of legionaries, and Centurions. Ingredients: 2.5 pounds potatoes 5 cups water 2 teaspoons water 1 cup hot milk 4 tablespoons butter salt and white pepper to taste. Ingredients: the potatoes are peeled, cut into pieces, washed and put fire in a pot with water, 2 teaspoons of salt. Leads to a boil and is kitchen for about 15 to 20 minutes or until tender potatoes to the point that can be pierced with a fork.
They drained very well. The milk is boiled and put aside keeping it hot. Pass potatoes boiled in pieces to the container of an electric mixer, and beat; in case that you don’t have a food processor, then crush or shred the potatoes up to turn them into puree;Add the butter and then the milk, slowly in a little and stir until all the ingredients are well mixed. Finally add the salt and pepper. Serve immediately or kept hot in double boiler. Tips: Mashed potatoes has many variants. The breast of my good friend Carlos Anato Ms. Lastenia Rivas added Parmesan cheese and imagine how rich that remains. I particularly put a point of nutmeg and a nick of garlic powder and Parmesan cheese, which is one of my addictions.