Angelic Potatoes recipe

 

The angelic potatoes are a perfect garnish for roasts and cooked fish, but are also excellent to accompany mixed vegetables.
  1. Mince the garlic; add it to the parsley, mix and reserve.
  2. Peel the potatoes, wash and dry them; then cut them in regular batons and put them in the pressure cookers. Pour the milk and season.
  3. Close the pot and pressurize it. When the valve begins to ring, reduce the fire and cook for 5 minutes.
  4. Turn heat off, allow steam to escape, open the pot and allow the liquid to evaporate.
  5. Melt the butter in a saucepan and, always stirring, add the sifted flour.
  6. Add this mix to the potatoes, season them with the garlic, parsley and nutmeg mince and stir well. Season.
  7. Place the angelic potatoes to a dish and serve them immediately.
-  1 kg of potatoes
-  50 g of butter
-  Salt and pepper
-  ½ tbsp of flour
-  1 garlic clove
-  1 pinch of nutmeg
-  1 tbsp of minced parsley
-  500 ml of milk

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