Alpine-inspired Creamy Milk Potatoes

Ingredients

In this Alpine-inspired adaptation, the traditional Mexican papitas de leche are transformed by incorporating Alpine flavors and ingredients. The original recipe is enhanced with the addition of Alpine herbs and spices, giving the dish a unique twist. The cooking technique remains similar, with the potatoes being cooked in milk to achieve a creamy texture. However, the flavor profile is altered to reflect the richness and warmth of Alpine cuisine. We alse have the original recipe for Papitas de leche, so you can check it out.

• 1 kg (2.2 lbs) potatoes, peeled and cut into cubes 1 kg (2.2 lbs) potatoes, peeled and cut into cubes
• 500 ml (2 cups) milk 500 ml (2 cups) milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the cubed potatoes to the pot and stir well to coat them with the butter, onion, and garlic mixture.
3. 3.
   Pour the milk into the pot, ensuring that the potatoes are fully submerged. If needed, add more milk to cover the potatoes.
4. 4.
   Stir in the dried thyme, dried rosemary, salt, and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
6. 6.
   Once the potatoes are cooked, remove the pot from the heat and let it cool slightly.
7. 7.
   Using a potato masher or a fork, gently mash the potatoes until they reach the desired consistency. If you prefer a smoother texture, you can use a blender or an immersion blender.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Serve the Alpine-inspired creamy milk potatoes hot, garnished with a sprinkle of fresh herbs such as parsley or chives.

Treat your ingredients with care...

• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for the creamiest texture.
• Milk — Whole milk is recommended for a richer flavor, but you can use low-fat milk if desired.
• Dried thyme and rosemary — Crush the dried herbs between your fingers before adding them to the dish to release their aromatic oils.

Tips & Tricks

• For a richer flavor, you can substitute part of the milk with cream.
• Add a sprinkle of grated Alpine cheese, such as Gruyère or Emmental, on top of the potatoes before serving for an extra indulgent touch.
• To make the dish more substantial, you can add cooked bacon or sautéed mushrooms to the potatoes.
• If you prefer a smoother texture, pass the mashed potatoes through a fine-mesh sieve to remove any lumps.
• Leftover creamy milk potatoes can be refrigerated and reheated the next day. Add a splash of milk while reheating to restore the creamy consistency.

Serving advice

Serve the Alpine-inspired creamy milk potatoes as a comforting main dish accompanied by a fresh green salad or steamed vegetables. They also make a delicious side dish for roasted meats or sausages.

Presentation advice

Garnish the creamy milk potatoes with a sprinkle of fresh herbs, such as parsley or chives, to add a pop of color. Serve them in a rustic ceramic dish or individual ramekins for an inviting presentation.