Mashed potatoes as a side dish seems like a very attractive idea for a home-cooked lunch or dinner to many.
However, you always want the dish to be airy and tasty.
To ensure that your side dish lives up to your high expectations, there are three common cooking mistakes to keep in mind.
What do they consist of?
Excess starch
Some varieties of root vegetables are not suitable for making mashed potatoes. If the potato has too much starch, the texture of the finished puree will be too heavy.
Also, it is precisely because of excess starch that lumps appear in most cases.
Salt
Some people boil mashed potatoes with a small amount of salt or forget to add this important component at all. As a result, the mashed potatoes turn out tasteless.
Therefore, do not forget to add salt in the right amount - half a large spoon for each liter of water.
Oil temperature
Many people know that milk should be warmed up, as cold liquid will spoil the puree. But not everyone remembers that butter should also be at room temperature.
If you use a cold product, the quality of the puree will be far from ideal.
