2023-05-22 13:59:23
Monday, May 22, 2023, 12:45 p.m.
Karlos Arguiñano never ceases to amaze each time he prepares a cooking recipe. And it is that the popular chef from Beasain is no longer satisfied with just explaining the step by step of any dish, but rather takes the opportunity to discover new tricks and recommendations within the reach of any pocket. And all to give a touch of special and different flavor to his particular cooking preparations.
The last of them was recently made known in the program ‘Open Kitchen’, a space that he presents daily on Antena 3 and in which he exudes sympathy and good humor in equal parts… always in the most educational way possible. On this occasion, Karlos Arguiñano prepared a recipe for mackerel with garlic, which he accompanied with a mashed potato, a very popular complement that combines perfectly with practically any dish.
Karlos Arguiñano’s mashed potatoes
To do this, the first thing the talkative chef did was cook the potatoes in a high-speed cooker. “We already have the potatoes cooked, we have cooked them in eight minutes,” explained Arguiñano while he easily removed the skin. «And with the clean mackerel loins, this is now a party, sewing and singing, as I usually say. It costs nothing, “he emphasized, showing great naturalness before the cameras.
Of course, he did not hesitate to admit that he was “burning the palm of his hand a bit, because the potato is hot, hot, but good. It has always been said that the hot potato, eh?», the Beasain chef smiled with his now classic mischievous smile.
A special touch to the mashed potato recipe
Once the three potatoes were peeled, Karlos Arguiñano continued with the explanation, introducing new ingredients to give this very different and special touch to the mashed potato recipe. «I add a cube of butter to these potatoes, which will melt perfectly when it is hot. And also mustard (one or two tablespoons) and a little hot milk », he clarified before finishing by adding a pinch of salt and chopped parsley.
With these ingredients, the dish was practically ready except for the corresponding mixture. “And now I’m going to crush this. We are going to mix well to make a magnificent puree: the freshly cooked potato, with the butter, the mustard and the milk. this well crushed », he concluded. A very simple trick in which adding a couple of extra ingredients Karlos Arguiñano gives the mashed potatoes a ‘magnificent’ touch.
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