Ingredients
1 Potato
1/2 Onion
400 ml Tomato juice (unsalted)
1 tbsp Consomme soup stock granules
10 grams Butter
200 ml Milk
1 pinch Sugar
1 dash Oregano or parsley
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Perfect ice spheres — minimal surface area, maximum chill
Ventilated onion container — keeps cut onion fresh, contains smell
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Perfect ice spheres — minimal surface area, maximum chill
Ventilated onion container — keeps cut onion fresh, contains smell
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peel and roughly chop the potato into small chunks and put the pieces in a saucepan. add the roughly chopped onion, tomato juice, consomme and butter, and simmer. when the potato has softened, remove from the heat and mix in a blender. pour the mixture into the saucepan, add the milk and warm over a low heat. add a pinch of sugar to season. (keep mixing it so it doesn't burn.) pour it into serving bowls, top with oregano and parsley, and enjoy. (you can also add the oregano together with the milk.) it's also tasty when chilled. if you are serving it cold, add a generous amount of milk. "ultra-easy kabocha potage"this is quite tasty too.