Many housewives prepare mashed potatoes in the following way: they mash boiled potatoes with a masher and add melted butter to the resulting mass.
Next, the cooks take a bottle of milk from the refrigerator and pour the drink into the potato-butter mixture.
The mass is thoroughly mixed and salted. The result is mashed potatoes.
It would seem that this is the correct way to prepare a side dish. However, if you follow this recipe, do not be surprised that the dish always takes on an unappetizing appearance.
The fact is that there is one erroneous action in the above-described algorithm.
A common mistake when making puree
Under no circumstances should cold milk be added to mashed potatoes.
The drink should be at least room temperature. It is even better if the white liquid has been preheated.
Adding low-temperature milk to the potato mixture is what causes the finished dish to become greyish.
Every cook must ensure that the temperature readings of the ingredients do not differ significantly.
If the potatoes are warm, so should the milk. If so, the puree will be creamy yellow.
