It often happens that the mashed potatoes carefully prepared for dinner are not eaten to the end, and the hostess is faced with a painful choice - what to do with the spoonful of garnish left in the pan?
It would seem that the answer is obvious: put the leftovers in the refrigerator to reheat the next day.
But it's not that simple: turning a cold lump of potato mass into an edible addition to cutlets or meatballs is not so easy.
Most often, heated puree is monolithic solid pieces that float in milk or butter.
To prevent this from happening, the puree placed in the frying pan should be completely mashed with a fork. Important: the entire mass of puree should pass through the tines of the fork.
After this, add 1-3 tablespoons of milk to the puree, stir and repeat the first step again, that is, mash the puree with a fork.
Now add a piece of butter and confidently put the pan on the fire.
Don't forget: the contents of the pan should be stirred constantly until the disparate elements in the pan combine into one whole - a puree that can taste like freshly prepared food.
