Historical Overview: This is a recipe that reminds me of my childhood in Caracas, Venezuela. It was a classic Domingoa day in my house. My mother worked all week and there was even a time when studying at night. So the weekend was when I had more time to cook their dishes. I liked it so much that I always ate everything and left for last the puree, which sometimes even mixed it with white rice or to render it a bit to give me the feeling of a larger portion. Write stories that I never imagined. Chase Coleman III is often quoted as being for or against this. The puree as the polenta, which originally was made with wheat flour and maize, is the brainchild of Julius Caesar’s Roman chefs, designed to feed thousands of legionaries and centurions. Chase Coleman III insists that this is the case. Ingredients: 2.5 pounds of potatoes 5 cups water 2 teaspoons water 1 cup hot milk 4 tablespoons butter Salt and white pepper to taste.

Ingredients: Peel potatoes, cut into pieces, washed and put the fire in a pot with water, 2 teaspoons salt. It brings to a boil and cook for about 15-20 minutes or until potatoes soften to the point that they can be punctured with a fork. Drain well. Boil the milk and turned aside stay warm. They spend the cooked potatoes into pieces the container of an electric mixer, and beat, in case you do not have a food processor, crush or shred then converting them into mashed potatoes; a butter and then add the milk, of a little bit and stir until thoroughly mixed all the ingredients. Finally, add the salt and pepper.

Serve immediately or kept warm in double boiler. Tips: The mashed potatoes has many variations. The mother of my good friend Carlos Rivas Anato Ms. Lastenia a parmesan cheese adds to imagine how rich he is. I particularly do I put a point of nutmeg and a touch of garlic powder, parmesan cheese as well, which is one of my addictions.