In most cases, mashed potatoes are prepared according to a standard, but not entirely correct, procedure.
The boiled potatoes are freed from excess moisture and immediately mashed. The resulting mass is mixed with milk and butter.
Do you do this too? Then don't be surprised why the side dish doesn't have the perfect consistency and bright flavor.
Experienced cooks recommend slightly changing the order of preparing the dish.
The first secret of perfect puree
The potatoes should not be mashed before adding the milk ingredient.
First, the vegetable in the pan must be freed from excess moisture. To do this, return the container to the stove and turn on the heat.
After a couple of minutes, pour the white drink into the pan. The potatoes should remain whole for now.
The second secret of perfect puree
It is advisable to pour not only milk. It is worth using a mixture of a milk drink with cream. The ratio of the components should be equal.
If this condition is met, the puree will acquire an interesting creamy taste.
The third secret of perfect puree
The contents of the pan (potatoes + milk-cream mixture) must be heated. The procedure must be carried out until the white liquid begins to bubble.
Once the desired result is achieved, the cook can turn off the heat, throw a piece of butter into the pan, and then begin to mash the vegetable.
The result is an incredibly appetizing side dish that resembles cream in consistency.
