As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text in Danish to English.
Source: Martha Stewarts Cooking School, Episode 108 Makes 4 cups Yield Ingredients Coarse salt and freshly ground white pepper 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces 3/4 cup heavy cream, plus more for reheating (optional) 2 cloves garlic, crushed 1 to 2 tablespoons rosemary leaves (from about 2 sprigs) 1/2 cup (1 stick) unsalted butter Directions 1. Fill a large pot with about 2 inches of water and add a pinch of salt. Set a steamer basket in the pot, making sure water does not seep through holes. Bring to a boil, then reduce to a rapid simmer. 2. Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes. 3. Bring cream, garlic, and rosemary to a simmer in a small saucepan, then remove from heat and let steep for 30 minutes. Strain through a fine-mesh sieve. Clean saucepan and return cream to pan. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm, either over lowest setting on stove or in a warm pot. 4. Remove potatoes from steamer basket and while potatoes are still hot, pass through a ricer or food mill fitted with a fine disk into a large bowl. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream or water, if necessary, before serving.
27.04.2023 @ 00:03
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text in Danish to English.
Source: Martha Stewarts Cooking School, Episode 108
Makes 4 cups
Yield
Ingredients
Coarse salt and freshly ground white pepper
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
3/4 cup heavy cream, plus more for reheating (optional)
2 cloves garlic, crushed
1 to 2 tablespoons rosemary leaves (from about 2 sprigs)
1/2 cup (1 stick) unsalted butter
Directions
1. Fill a large pot with about 2 inches of water and add a pinch of salt. Set a steamer basket in the pot, making sure water does not seep through holes. Bring to a boil, then reduce to a rapid simmer.
2. Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
3. Bring cream, garlic, and rosemary to a simmer in a small saucepan, then remove from heat and let steep for 30 minutes. Strain through a fine-mesh sieve. Clean saucepan and return cream to pan. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm, either over lowest setting on stove or in a warm pot.
4. Remove potatoes from steamer basket and while potatoes are still hot, pass through a ricer or food mill fitted with a fine disk into a large bowl. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream or water, if necessary, before serving.