As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text in Czech:
Marthas recipe was inspired by mashed potatoes from Eleven Madison Park restaurant. Makes 4 cups Yield Ingredients 3 pounds Russet potatoes, peeled and cut into 2-inch pieces 1 1/2 sticks unsalted butter 4 fresh thyme sprigs 2 garlic cloves, peeled and smashed 1 1/2 cups heavy cream 1/2 cup whole milk 2 teaspoons kosher salt Freshly ground white pepper Directions 1. Fill a large pot with about 2 inches of water. Set a steamer basket in pot (water should not touch bottom of basket). Bring to a boil and then reduce to a vigorous simmer. 2. Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes. 3. Meanwhile, melt butter in a medium saucepan over medium heat. Simmer, stirring occasionally, until butter is deeply golden brown, 5 to 10 minutes. Place thyme and garlic in a fine-mesh sieve lined with cheesecloth. Ladle butter over garlic and thyme into a medium bowl, add cream, and stir. 4. Remove potatoes from steamer basket. Drain and immediately press through a medium-mesh sieve into a large bowl using a rubber spatula. Fold in cream mixture into potatoes. Press mixture through a fine-mesh sieve. Season with salt and white pepper and serve immediately.
27.04.2023 @ 00:11
As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text in Czech:
Marthas recipe was inspired by mashed potatoes from Eleven Madison Park restaurant. Makes 4 cups Yield Ingredients 3 pounds Russet potatoes, peeled and cut into 2-inch pieces 1 1/2 sticks unsalted butter 4 fresh thyme sprigs 2 garlic cloves, peeled and smashed 1 1/2 cups heavy cream 1/2 cup whole milk 2 teaspoons kosher salt Freshly ground white pepper Directions 1. Fill a large pot with about 2 inches of water. Set a steamer basket in pot (water should not touch bottom of basket). Bring to a boil and then reduce to a vigorous simmer. 2. Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes. 3. Meanwhile, melt butter in a medium saucepan over medium heat. Simmer, stirring occasionally, until butter is deeply golden brown, 5 to 10 minutes. Place thyme and garlic in a fine-mesh sieve lined with cheesecloth. Ladle butter over garlic and thyme into a medium bowl, add cream, and stir. 4. Remove potatoes from steamer basket. Drain and immediately press through a medium-mesh sieve into a large bowl using a rubber spatula. Fold in cream mixture into potatoes. Press mixture through a fine-mesh sieve. Season with salt and white pepper and serve immediately.