Many chefs agree that the most exquisite cuisine is French.
Even if the cook prepares banal mashed potatoes, the dish will turn out amazing.
What tricks of French cooks are worth knowing when preparing mashed potatoes
Proper preparation of potatoes
We are used to boiling whole potatoes for mashed potatoes to avoid a watery taste. However, it is worth trying a different approach.
Chefs first carefully peel the potatoes and then cut them into cubes.
You need to add a little water to the pan. The main task is to cover the potatoes.
Cream, not milk
If you use cream, the taste of the puree will be more refined and delicate. This product has a wonderful effect on potatoes, making them refined and delicious.
However, the cream needs to be prepared correctly. In a separate container, place the cream on the fire and bring it to the state of bubbles.
Method of preparation
It is extremely important to know the correct technology for preparing this exquisite dish. To do this, drain the water after boiling the potatoes and pre-mash them with a fork or any other kitchen accessory (except for a mixer and blender) and pass them through a sieve to avoid lumps.
You can add oil immediately.
After this, the mashed potatoes are sent back to the pan. Add the cream and carefully beat the puree until airy. Then heat the ready mashed potatoes on low heat while stirring vigorously.
With this approach, the dish will always be of high quality and worthy.
