Potatoes with Milk and Armenian Brandy
Main Dishes • Armenian
Description
Strong alcohol is used in cooking to refine and elevate flavors. The most common guest in pots is brandy. Heating quickly drives off the alcohol, leaving only concentrated aromas of such complexity that they cannot be replicated with ordinary spices.
Ingredients
- Parsley to taste
- Ground Black Pepper to taste
- Salt to taste
- Cognac 0 fl oz
- Butter 5 oz
- Milk 15 fl oz
- Potato 20 oz
Step-by-Step Guide
Step 1
Boil the peeled potatoes in salted water until they are halfway cooked. Drain the water, replace it with a mixture of milk and brandy, and cook the potatoes over low heat until fully cooked.
Step 2
Mix with butter, season with salt and pepper. Sprinkle with finely chopped parsley.
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