UV BLUE RECIPES RECIPES

Steps:

• Caramelizing: 1. Rinse the potatoes and boil them soft with the peel still intact. 2. Heat the oven to 50-60°C which is the most ideal temperature for caramelizing. Other ways besides the oven can be used as long as the temperature is right. The caramelizing stops at 80°C. 3. Peel the hot potatoes, using a common knife and fork. 4. Use the potato masher on the potatoes in a heat resistant dish and add the wheat flour. The mixture doesn't have to be perfectly even while it's yet dry and stiff. 5. Put the potato mix in the oven for about 4-5 hours. Use the masher on it for a few times while it's caramelizing so it becomes more smooth and even. If it succeeds then you will notice a gradual change happening to the flavor and texture: the potato becomes both sweeter and clearly more supple. If so, the enzymes of wheat are turning the potato starch into sugar. If it doesn't work then add two tablespoons of molasses – though I've never had to do it with this recipe.
• Finalizing: 1. Heat the oven to 150°C. 2. Add the room temperature butter as pieces into the warm potato mix and and use the masher for one more time. 3. Add the milk and mix it even with a whisk. 4. Season the mix with salt and nutmeg. 5. Split the mix into baking tins or use one large but don't fill them to the brim because they will boil while they're baked. Leave about ⅓-¼ of empty space in them. 6. Bake the casseroles in the oven for about 2-3 hours.

Steps:

• Caramelizing: 1. Rinse the potatoes and boil them soft with the peel still intact. 2. Heat the oven to 50-60°C which is the most ideal temperature for caramelizing. Other ways besides the oven can be used as long as the temperature is right. The caramelizing stops at 80°C. 3. Peel the hot potatoes, using a common knife and fork. 4. Use the potato masher on the potatoes in a heat resistant dish and add the wheat flour. The mixture doesn't have to be perfectly even while it's yet dry and stiff. 5. Put the potato mix in the oven for about 4-5 hours. Use the masher on it for a few times while it's caramelizing so it becomes more smooth and even. If it succeeds then you will notice a gradual change happening to the flavor and texture: the potato becomes both sweeter and clearly more supple. If so, the enzymes of wheat are turning the potato starch into sugar. If it doesn't work then add two tablespoons of molasses – though I've never had to do it with this recipe.
• Finalizing: 1. Heat the oven to 150°C. 2. Add the room temperature butter as pieces into the warm potato mix and and use the masher for one more time. 3. Add the milk and mix it even with a whisk. 4. Season the mix with salt and nutmeg. 5. Split the mix into baking tins or use one large but don't fill them to the brim because they will boil while they're baked. Leave about ⅓-¼ of empty space in them. 6. Bake the casseroles in the oven for about 2-3 hours.