How to cook mashed potatoes correctly: about half of housewives make gross mistakes when preparing the dish
If you decide to make mashed potatoes for dinner, you will have to try hard to make the dish truly tasty.
Even the way the potatoes are cut is important.
Many housewives, who have large tubers at their disposal, cut them into large cubes.
However, it is more convenient to choose a cutting option such as bars - their thickness should be approximately the same as those same cubes.
Thanks to this simple trick, the potatoes will not “run away” from the masher, which means the process of making mashed potatoes will go faster.
Another small mistake is related to salt, because most cooks add white crystals of the spice to the water when cooking.
Instead, try salting only the potatoes you're about to mash.
This simple trick will help make boiled potatoes more crumbly, which means that the final dish will be much more tender.
By the way, instead of putting peeled tubers in cold water, try pouring boiling water over the potatoes before cooking – this way you can “seal” the starch crust on the surface of the potato, which is responsible for preserving its taste.
