The mashed potatoes should be thick enough, but too much milk can make the side dish runny.
It is not very convenient to eat such a dish. And the consistency is not the most pleasant.
Therefore, the chef’s desire to thicken the puree is quite understandable.
Of course, you can “bind” the potato mass with starch or a raw chicken egg.
But what if the gourmet has no desire to use additional ingredients?
The answer is simple: you need to remove excess moisture from the garnish. This can be achieved by evaporating the liquid.
The first way
The pot with the liquid puree should be returned to the stove. Of course, you need to turn the burner back on.
The fire should be minimal. The heated potato mass should be stirred continuously.
Usually five to seven minutes is enough for the excess moisture to leave the side dish.
By the way, the process can be made more effective. However, in this case, you cannot do without an additional component.
So, you need to add a little cream to the puree. When heat treated, it thickens. As a result, the puree becomes less liquid, more tender and tasty.
The second way
You can evaporate the liquid not only on the stove, but also in the oven. It will be much faster than in the first case, however, there is a risk of spoiling the dish.
You need to take a baking sheet, put parchment paper on it and spread the liquid garnish over this material.
The puree should be spread to form a centimeter-thick layer.
In this form, the dish should be put in the oven for literally a couple of minutes. You should not heat the puree longer, otherwise, instead of the desired side dish, you will get a not very tasty casserole.
