It seems that making mashed potatoes is very simple, but this is not entirely true. Therefore, it is worth analyzing typical mistakes and recommendations from chefs, which will ultimately allow you to get a tasty dish.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to make perfect mashed potatoes.
The quality of ingredients matters
To make perfect mashed potatoes, you need to pay special attention to the quality of the ingredients.
For example, if the potato has become soft or there are spots on its surface, it is definitely better to refuse to use it.
Preparing potatoes
One of the key mistakes that is often made when cooking is improper preparation of all the ingredients.
Of course, first of all you need to wash, peel and cut the potatoes. If the pieces are of different sizes, you can forget about proper cooking.
How to cook properly and control readiness
It is important to cook the potatoes until done, but not to overcook them, as this can result in a watery mash.
If the potatoes are easily pierced with a fork, they are ready. Of course, you can use other methods to check for readiness, it all depends on your preferences.
How to make puree
It is very important to mash the potatoes evenly and thoroughly to avoid lumps and to get a smooth and airy puree.
For this, you can use a masher or a puree press to achieve the desired consistency.
Here's a simple tip: you need to mash the potatoes for at least 2 minutes to achieve a great consistency.
How to add milk and butter
At the end of cooking, gradually add butter and milk, mixing thoroughly to achieve the desired texture and taste.
Too much butter or milk can make the puree too greasy or watery.
Previously we talked about what to replace flour with in sauces .
Expert: Julia Arkhipova
