Mashed Potatoes Will Be as Soft as a Cloud: With This Trick, You Can Forget About Lumps

19.01.2023 18:30

The ideal puree is one that doesn’t have a single lump and is tender and airy like a cloud.

Many cooks strive to prepare exactly this type of puree, because some household members do not like dishes with lumps.

Typically, a potato masher or blender is used to make mashed potatoes. But chefs recommend changing the tactics a little.

The problem is that the classic methods are effective, but they turn the potatoes into a real sticky paste.

That's why cooks recommend using a sieve. First, the potatoes are just crushed with a potato masher, and then they are passed through the sieve.

Dish
Photo: Pixabay

This method gives the very necessary consistency to the puree. The dish becomes airy, no stickiness. The household will be indescribably delighted with such a side dish.

There is also an opinion that for mashed potatoes you need to choose starchy varieties of potatoes. They have a light brown skin and light flesh. Such potatoes boil well, so the consistency of the finished dish is better.

It is not recommended to use red-skinned potatoes. These potatoes cook worse, so you will have to try harder to avoid lumps.

Dmitry Bobrovich Author: Dmitry Bobrovich Internet resource editor