Mashed potatoes are a tasty and filling side dish.
But sometimes the dish takes on an unpleasant consistency, becoming viscous and sticky.
Why does food turn into "glue"? It turns out that in the vast majority of cases, the cook himself is to blame.
A serious mistake can be made when chopping potatoes and mixing the potato-milk mixture.
What not to do when making puree
When making this dish, do not use a blender under any circumstances.
Yes, using this device helps to significantly speed up the grinding of ingredients. In addition, the mass becomes soft.
But there is an undesirable consequence: the released starch makes the puree too sticky. In addition, the dish loses its bright taste.
Therefore, it is worth using only a masher. Especially since the boiled potatoes are soft enough and can be easily mashed by hand.
The main thing is to follow the correct order of adding ingredients. First, add butter to the potato mass, and then add milk. If you follow this rule, the puree will become soft and airy without becoming sticky.
Earlier, housewives were told whether it was necessary to cook rice for meatballs.
