How to Make Airy Mashed Potatoes Without Butter and Milk: A Trick of Soviet Chefs
Many people remember the taste of mashed potatoes that were served in Soviet canteens.
It always goes well with cutlets, liver and other meat additives.
Not everyone knows that Soviet cooks did not add butter or cow's milk to the dish. However, the consistency of the side dish was still impeccable.
What was the secret of Soviet chefs?
As it turned out, any modern housewife can repeat the recipe. This dish will be even more budget-friendly. First, you need to boil the potatoes until fully cooked.
During cooking, you can add a few spices to make the side dish more flavorful.
Next, pour the liquid into a separate container, not into the sink. Mash the potatoes and add the broth little by little. When the texture is right, you can stop adding potato water.
Instead of butter, Soviet cooks introduced margarine, but this can be abandoned. It is worth paying attention to the spread - the product goes well with mashed potatoes.
There is another trick that will help make the dish perfect. While the potatoes are cooking, it is worth putting a couple of cloves of garlic in the oven. At the end of working with the puree, add this component to give it aroma and taste.
