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@c.nhith06: Bài 21: Phép nhân số thập phân (tiết 2) #giáoviêntiểuhọc #lớp5 #veo3

cô Nhi
cô Nhi
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Saturday 15 November 2025 15:23:08 GMT
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kieanhh
Nguyen Kieu Anh :
Xịn qá cô nhuy ơi
2025-11-16 05:18:47
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" Dear younger me, every fall you take will make you strong.." versi template, klik #CapCut :) cr.📸 :"pinterest"|| #trending #letterformyyoungerself #templatetrend #soundviral
• 2 lbs Yukon Gold potatoes, peeled and cubed • 5 cloves garlic, peeled • 4 tbsp butter • ½ cup whole milk, warmed • ¼ cup sour cream • ½ tsp salt, or to taste • ½ tsp black pepper • ½ tsp garlic powder • 1 tbsp fresh parsley, chopped (optional) 1. Boil the Potatoes: Add cubed potatoes and whole garlic cloves to a large pot. Cover with cold, generously salted water. 2. Cook Until Tender: Bring to a boil and cook for 15–20 minutes, until the potatoes are fork-tender. 3. Drain: Drain the potatoes and garlic thoroughly. Return them to the warm pot for 1–2 minutes to allow excess moisture to evaporate. 4. Mash: Add butter and mash the potatoes and softened garlic together until smooth. 5. Make Them Creamy: Gradually stir in the warmed milk and sour cream until creamy and fluffy. 6. Season: Add salt, black pepper and garlic powder. Taste and adjust as needed. 7. Serve: Transfer to a serving bowl, make little swirls with a spoon and top with a pat of melting butter and fresh parsley. Secret to restaurant-quality mashed potatoes: Warm your milk before adding it, use Yukon Gold potatoes for their naturally buttery texture, and avoid overmixing. Overworking the potatoes can make them gluey. Extra delicious tip: For a deeper, richer garlic flavor, sauté 2 additional minced garlic cloves in the butter for 1 minute before mixing it into the potatoes. #mashedpotatoes #potato #garlic #creamy ##EasyRecipe
• 2 lbs Yukon Gold potatoes, peeled and cubed • 5 cloves garlic, peeled • 4 tbsp butter • ½ cup whole milk, warmed • ¼ cup sour cream • ½ tsp salt, or to taste • ½ tsp black pepper • ½ tsp garlic powder • 1 tbsp fresh parsley, chopped (optional) 1. Boil the Potatoes: Add cubed potatoes and whole garlic cloves to a large pot. Cover with cold, generously salted water. 2. Cook Until Tender: Bring to a boil and cook for 15–20 minutes, until the potatoes are fork-tender. 3. Drain: Drain the potatoes and garlic thoroughly. Return them to the warm pot for 1–2 minutes to allow excess moisture to evaporate. 4. Mash: Add butter and mash the potatoes and softened garlic together until smooth. 5. Make Them Creamy: Gradually stir in the warmed milk and sour cream until creamy and fluffy. 6. Season: Add salt, black pepper and garlic powder. Taste and adjust as needed. 7. Serve: Transfer to a serving bowl, make little swirls with a spoon and top with a pat of melting butter and fresh parsley. Secret to restaurant-quality mashed potatoes: Warm your milk before adding it, use Yukon Gold potatoes for their naturally buttery texture, and avoid overmixing. Overworking the potatoes can make them gluey. Extra delicious tip: For a deeper, richer garlic flavor, sauté 2 additional minced garlic cloves in the butter for 1 minute before mixing it into the potatoes. #mashedpotatoes #potato #garlic #creamy ##EasyRecipe

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