Cranberry mashed potatoes perfectly combine the dense texture of traditional mashed potatoes with the sweet and sour fruity aroma of cranberries, retaining the classic milky aroma while adding a bright fruity layer. This creative mashed potato is especially suitable for holiday tables such as Thanksgiving and Christmas. The red and white colors are full of festive atmosphere, which is both appetizing and refreshing.
Cranberries, which are rich in nutrients, the rich and smooth milky mashed potatoes, plus the crispy and charming buttered toast, make a delicious and romantic meal.
Inspired by Nordic lingonberry potatoes, adapted by North Americans using cranberries. Modern chefs create “cranberry potato mousse”, while home cooks serve it with Thanksgiving turkey.
Cranberry Mashed Potatoes
Ingredients
- 4 pieces Original toast
- 1 potato
- 30 g cranberry
- 30 g butter
- 20 g Granulated sugar
- 20 g milk
Instructions
- Prepare the materials
- Toast cutting edge
- Melt 25g butter and set aside. Brush butter on both sides of the toast with a brush.
- Put the buttered toast into the cupcake mold, put it in the middle layer of the oven, and bake it at 150 degrees for 15 minutes (it is best to use a 6-piece mold)
- Chop cranberries into small pieces
- Cut the potatoes in half and steam them
- Add granulated sugar and 15 grams of butter to the steamed potatoes while they are still hot and stir into mashed potatoes.
- Add milk and mix well
- Add cranberries and mix well
- Put the mashed potatoes into a disposable piping bag with a large piping nozzle, then squeeze out beautiful patterns on the toast tower, and finally decorate with mint leaves.