Mashed potatoes should be soft, tender and airy.
However, not all chefs can boast of such a result.
Often the side dish turns out too sticky and has a lot of lumps.
However, following five simple rules will help the housewife avoid such a failure.
How to cut potatoes correctly
Oddly enough, cutting vegetables before cooking is of great importance.
Many housewives are accustomed to boiling potatoes for mashed potatoes whole.
However, before putting the nightshade into the pot, it is advisable to cut each tuber into quarters or at least into halves.
In addition, the resulting pieces must first be soaked in cold water for 20 minutes.
All these procedures will help remove excess starch, and therefore increase the chances of preparing a tender dish.
Throw garlic into the pan
Potatoes should not be boiled "alone". It is advisable to add additional ingredients to the pan that will improve the taste of the vegetable.
The ideal option is a few cloves of garlic. The addition of lemon slices is also welcome.
Do not use a blender
Boiled potatoes should not be crushed using this device, otherwise the result will be too sticky.
The only way to crush the vegetable is with a potato masher. Yes, it will take a little more time than using a blender, but it's worth it.
Use warm milk
In no case should cold milk be poured into the resulting warm potato mass.
The temperature difference will cause the taste of the dish to deteriorate. In addition, the puree will turn grey.
It is advisable to take the bottle with the milk drink out of the refrigerator in advance. And it is even better to warm up the liquid product a little before mixing it with the potatoes.
Do not use margarine
It is not recommended to throw pieces of margarine into a saucepan with a potato-milk mixture. Otherwise, the puree will not turn out as appetizing as you would like.
The ingredient of the puree should be butter. And the better the quality of this product, the tastier and more tender the side dish will be.
