Mashed potato (Puré de patatas) from 1080 Recipes (page 197) by Simone Ortega and Inés Ortega

  • potatoes
  • milk

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tenderloin steaks with mushrooms, truffles, and cream (Filetes de solomillo con champiñon, trufa y nata); Breaded steak (Filetes empanados); Beef roulades with ham and olives (Filetes rellenos de jamón York y aceitunas); Beef in beer with onions (Filetes de cebón guisados con cerveza y cebolla); Hamburgers in onion sauce (Filetes picados [hamburguesas] en salsa con cebolla); Beef cooked in red wine (Carne adobada y guisada en vino tinto); Stewed oxtail (Rabo de buey guisado); Veal cutlets filled with bacon and Gruyère (Filetes de ternera rellenos con bacon y Gruyère); Veal rolls with bacon and anchovies (Rollitos de ternera con bacon y anchoas); Veal chops in sauce (Chuletas en salsa); Classic stuffed breast of veal (Aleta de ternera rellena clásica); Stewed veal shoulder (Espaldilla de ternera guisada); Roast loin of pork (Lomo de cerdo asado); Pork loin with mustard (Cinta o lomo de cerdo asado con mostaza); Pork loin with milk (Cinta o lomo de cerdo con leche); Pork medallions with mustard, wine and orange juice (Filetes de cinta de cerdo con mostaza, salsa de vino y zumo de naranja); Pork chops with honey, lemon, and curry powder (Chuletas de cerdo con miel, limón y curry); Roast leg of spring lamb (Pierna de cordero Pascual asada); Stuffed leg of lamb (Pierna de cordero Pascual rellena); Boned shoulder of lamb (Paletilla de cordero deshuesada); Rabbit cooked with white wine (Conejo guisado con vino blanco); Partridges with orange (Perdices en salsa con cáscara de naranja); Calf's liver marinated in Malaga wine (Filetes de higado de ternera macerados con vino de Málaga); Braised calf's liver (Higado de ternera [en un trozo] guisado); Liver with onion, tomato, and cream (Filetes de higado con cebolla, tomate y nata); Calf's heart in sauce (Corazón de ternera en salsa); Lamb's pluck (Asadura de cordero)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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