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.
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.
