The puree will not just be tasty, but restaurant-quality: 5 rules for preparing a mind-blowing side dish
Today we will reveal to you 5 secrets of making puree that will decorate any table, even the most sophisticated one.
By following these simple rules, listed by the expert of the online publication BelNovosti, chef Yulia Arkhipova , you will be able to prepare a side dish worthy of the best restaurants in the world.
1. To make delicious mashed potatoes, you should not use either old or young potatoes. The former will make the mashed potatoes sweetish, and the latter has too little starch. It is better to choose potatoes of medium "age".
2. Salt, pepper and spices should be added directly while the potatoes are boiling, not after they have become mashed.
3. Not all of the broth in which the potatoes were boiled should be drained – leave a small amount in the pan so that the puree has a more pronounced taste.
4. The puree should be mashed exclusively with a masher; you cannot use a blender for this – this will only ruin the dish.
5. The essential ingredients for mashed potatoes are warm milk and butter. You should not use eggs, sour cream, or vegetable oil, as they will make the dish heavier and worsen its taste.
Well, here’s the final trick that wasn’t included in the top five listed above: to make your puree not just tasty, but restaurant-quality, try adding just one very simple ingredient to it: garlic, which should be baked.
To do this, wrap the garlic heads in foil and leave them in a preheated oven for 40 minutes.
You can also use a microwave – in this case, use parchment paper instead of foil and leave the garlic in the microwave for 5 minutes.
Previously, we told you which eggs should never be bought in the store.
