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Ruined Dinner: 4 Mashed Potato Mistakes Almost Everyone Makes
07.04.2023 16:49
Updated: 15.04.2023 03:57
Many cooks dream of making soft and airy mashed potatoes that do not stick to the plate and perfectly complement other favorite foods.
It is also important that there is not even the slightest hint of lumps. Several rules will help you achieve the ideal result.
Wrong potatoes
Starchy potatoes are best suited for mashed potatoes. These are usually tubers with reddish-brown skin. If the potatoes have little starch, the mashed potatoes will be lumpy. For example, new potatoes will not make an ideal dish.
Boiling water
Cooking begins only in cold water so that the tubers are evenly cooked. If boiling water is used, the outer layer will be very overcooked. At the same time, the inside of the potato will be cooked worse. As a result, it will be impossible to avoid "bumps" and lumps.
Blender and mixer
If you make mashed potatoes using electronic kitchen "helpers", then there is a high probability that the dish will turn out sticky. The problem is that it is easy to over-whip the side dish. If this happens, it will be impossible to fix the dish.
Proportions
Some cooks make mistakes when choosing proportions. Many chefs recommend the following ratio of products: ½ cup of milk (cream) and ½ pack of butter per 2 kg of potatoes. The proportions can be shifted to the side depending on texture preferences and dietary wishes.
