Why Mashed Potatoes Turn into Sticky 'Glue': The Biggest Mistake Chefs Make
Many people have loved mashed potatoes since Soviet times, which is why this side dish is much more popular than rice or pasta.
But the ideal is considered to be airy and tender puree, and not “glue” that sticks to the spoon.
The mistake that leads to this result is made at the final stage of preparing the side dish.
When the aromatic tubers release thick steam upwards, all that remains is to grind them. Many housewives use a blender instead of a potato masher.
It turns out that this kitchen helper can ruin everything.
The starch contained in potatoes, when blended at high speed (6-8 thousand revolutions) while hot, binds.
The result is an unpleasant consistency that no one wants to eat. A mixer at low speed gives the exact opposite result. This kitchen device will allow you to prepare a delicate and airy puree.
