A simple trick – and mashed potatoes will be much tastier: restaurant chefs are keeping quiet about it
Mashed potatoes go equally well with meat and chicken, as well as with fish and vegetables.
This is probably why this side dish is prepared not only at home in the kitchen, but also in famous restaurants.
If you want the dish you prepare to be perfect, use the tips from the expert of the online publication BelNovosti, chef Yulia Arkhipova .
She told how to get tender, velvety and delicious puree.
The Secret to Perfect Mashed Potatoes
Ordinary housewives prepare mashed potatoes by draining the water after boiling and immediately proceeding to mashing the potatoes. This is their critical mistake.
To make the puree tender, airy and velvety, after draining the water, return the pan to the stove for a minute.
During this time, the remaining moisture in the pan (and there is probably some there) will completely evaporate.
As a result, the potatoes, which have been pre-dried on the stove, will more actively absorb butter and milk, and the consistency of the puree will become tender and velvety.
Earlier we talked about how to make potato pie .
