Anyone can make mashed potatoes, but only a few can put a truly fluffy and airy dish on the table.
But achieving the perfect result is not difficult. It is important to remember just a couple of nuances that will help to achieve the ideal consistency.
Ingredients:
- potatoes – 700-800 g;
- sour cream (20%) – 3 tablespoons;
- butter – 50 g;
- salt.
Preparation
1. In this recipe, chefs suggested replacing milk with sour cream.
2. Boil the potatoes as usual, but it is recommended to add salt at the end. The point is that this way the vegetable will boil faster.
3. After cooking, leave 120 ml of potato broth, it will be useful later.
4. Put butter, sour cream and salt into a saucepan. Pour in 100 ml of broth.
5. Thoroughly mash with a potato masher. There should be little liquid. At this stage, get rid of lumps.
6. Next, pour in the remaining 20 ml of broth and continue to work with the potato masher. Then you can beat the dish with a whisk. It will turn out as fluffy and airy as possible. But you shouldn't use a mixer, because the potatoes will become gray and sticky.
