How to Make Perfect Mashed Potatoes: Turning a Common Side Dish into a Masterpiece
Mashed potatoes are often perceived as a banal vegetable side dish for meat, fish or just a vegetable salad.
At the same time, few people realize that, except in the home kitchen or in the canteen, mashed potatoes are prepared in restaurants, and they turn out much better there. Here are the secrets of this dish.
Firstly, the puree can be made using a regular masher, and there will be no lumps in it.
Secondly, the quality of the mashed potatoes depends to a greater extent on the potato variety, rather than on the tool. Usually, varieties with a high starch content are chosen.
Thirdly, the potatoes for mashed potatoes should be of the same size. Then the tubers will boil evenly.
Potatoes of different sizes should be cut into equal pieces.
Fourthly, you need to maintain proportions, starting with the amount of water for cooking.
So, for 500-600 grams of potatoes, take an equal amount of water or a little more (600-700 ml).
As for salt, it is about 8 grams.
There is no such thing as too much oil, but it is better to take 150-200 g (82%) for this amount.
The same amount of milk will be required (not less than 3.2% fat).
Fifth, boil the potatoes in salted water and add the tubers to the boiling water. Cooking takes about 20 minutes.
But it is not recommended to use a blender. It will turn the puree into a sticky mass.
First, mash the potatoes with a masher, then add warm, but not boiled milk and melted butter, stirring the puree with a whisk.
