At first glance, there is nothing complicated about making mashed potatoes.
Boil the potatoes, drain the broth, pour in milk, mash the vegetables with a masher, add butter, mix the mixture again - and the side dish is ready.
But there are important nuances, ignoring which can lead to an unappetizing looking grayish dish with an unsuccessful consistency.
Want your mashed potatoes to always be tender and creamy yellow? Properly "process" the milk before adding it to the potato mass, reminds Belnovosti online publication culinary expert, cook, fourth-category baker Yulia Arkhipova .
What to do with milk
Before combining the main ingredients of the future dish, you need to raise the temperature of the white drink. It is advisable not just to heat the product, but to bring it to a boil.
Milk, which has already stopped bubbling but is still very hot, must be poured into the mashed potatoes.
This should be done gradually, simultaneously “processing” the contents of the pan with a masher.
If these conditions are met, the puree will acquire a beautiful color and delicate consistency.
But if you make a common mistake and pour cold milk into the potato mass, the garnish will most likely turn grey or blue. In addition, the risk of lumps appearing will be very high.
Earlier we named a fruit additive that significantly improves the taste of mashed potatoes.
Expert: Julia Arkhipova
