How Restaurant Chefs Make Mashed Potatoes: 3 Tricks Not Everyone Remembers

Restaurants also sometimes turn to classic side dishes that go well with meat, poultry and fish.

A great option is mashed potatoes.

However, restaurant chefs have their own culinary secrets that will help you prepare this simple dish perfectly.

What do they consist of?

Chop the potatoes

Many people boil the root vegetable whole, because they are afraid that the root vegetable will develop a watery taste. Don't worry: the mashed potatoes will still be rich and tasty.

The potatoes need to be chopped evenly. This approach will not only make the side dish more delicious, but it will also cook much earlier.

Warm up

Many people drain the water and immediately proceed to the rest of the manipulations. However, restaurant cooks drain the water after cooking and return the pan to the stove for a couple of minutes.

After this, the slightest traces of liquid will definitely evaporate.

Just a masher

Many housewives are tempted to speed up the process of making puree, so using an immersion blender or mixer seems like a good idea.

However, it is for this reason that the side dish turns out to be of poor quality.

Therefore, it is worth using only a masher. If you are afraid of lumps, then use a sieve.

• Related news:
• cooking
• puree
• board
• cooking
• garnish
• 4 February 2023

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