Mashed potatoes do not always turn out the way we expect them to.
Instead of a tasty side dish with a delicate texture and bright taste, we get a mass with an incomprehensible consistency and lumps.
The main task is to adhere to five basic rules, says Yulia Arkhipova, an expert on culinary issues for the online publication BelNovosti.
What are these recommendations?
"Age" of potatoes
Young and stale potatoes are equally bad for making mashed potatoes. In order to achieve the ideal taste and pleasant texture, we need potatoes of average "age".
Salt and other ingredients
Many people complain about the blandness of the puree and the lack of any flavor. This happens because the cook added spices and salt at the wrong time.
They should be added at the beginning or in the middle of cooking the potatoes.
No need to pour out all the broth
The water in which the potatoes were boiled has a very rich taste and aroma. For this reason, it is definitely not worth pouring it out completely.
It is better to replace some of the milk with this water to give it a brighter taste.
Devices
It is tempting to make your life easier with a mixer and blender, but you must not give in to temptation. In this case, the puree will be of extremely low quality.
We use the usual classic masher.
Temperature of other products
If you add cream, milk and butter to the puree, remember the main rule: they should never be used cold.
Previously, we talked about how to cook beets correctly to preserve their brightness and taste .
Expert: Julia Arkhipova
