Making mashed potatoes so that they turn out fluffy, tender and airy is not an easy task.
It is necessary to know culinary tricks that will help you cook potatoes so that when boiled they do not fall apart, do not turn into dust, and the taste of the puree turns out ideal, and the consistency is airy.
Some people prepare mashed potatoes the old-fashioned way: boil, drain, mash, and end up with a dry, bland pancake of an incomprehensible color. But there is a better way.
How to cook mashed potatoes correctly.
The puree will not turn out sticky and glutinous if you always put the potatoes in cold water and do not overcook them.
Overcooked potatoes will not produce tasty mashed potatoes. It should be noted that the quality of the mashed potatoes depends to some extent on the type of potato.
Mashed potatoes will be tender and airy if after boiling you drain the water, mash the potatoes to a homogeneous mass and add butter and boiled milk - in this order. It is important not to overdo the amount of milk.
For taste and aroma, add a clove of garlic or carrot to the puree during cooking.
A clever life hack
To prevent the mashed potatoes from becoming lumpy, do not mix the potatoes with a blender, but use only a masher for mashing.
