Properly prepared mashed potatoes are soft, tender and have a bright aroma.
But if the cook made a mistake, the side dish is unlikely to turn out tasty and airy.
And you shouldn't count on the dish looking appetizing either. The mass will probably turn out grey, not white or yellowish.
Typically, mistakes when making mashed potatoes are related to the incorrect temperature of the ingredients.
Cooled potatoes
Many housewives are used to mashing potatoes after they have cooled down. But this is a mistake, because of which the dish is unlikely to be tasty.
The vegetable should be “processed” with a potato masher immediately after the nightshade has been cooked and has been freed from excess moisture.
Cold milk
Some cooks pour milk straight from the refrigerator into the potato mixture.
However, adding a cold drink may cause the puree to acquire an unattractive color.
It is advisable to take the bag or bottle of milk out of the refrigerator in advance. Or better yet, warm up the drink a little.
If you take this into account, the puree will probably come out white or yellow. The taste and consistency of the dish will also not disappoint the household and guests.
