When it comes to mashed potatoes, everyone immediately imagines a perfectly tasty dish with a pleasant and uniform texture of golden color.
But this doesn't always happen.
Sometimes the quality of puree leaves much to be desired due to our shortcomings, reminds the expert in the field of culinary issues of the online publication "BelNovosti" chef Yulia Arkhipova .
What do they consist of?
Cooking in water at the wrong temperature
When preparing mashed potatoes, you have to take into account even this nuance if you want the side dish to be perfect. Not everyone remembers what kind of water to put the potatoes in.
There is only one correct answer: the product is sent into cold water. Only in this case will it be possible to boil it evenly.
Cold milk
This is something to always remember if you don't want to serve strangely colored puree. If you add milk or cream, don't forget to preheat it.
Replacing the masher
Many people want to save time and effort, so they try to abandon the classic method of mashing potatoes.
However, you can’t use a mixer or a blender: you’ll just ruin the side dish.
Previously, we talked about what can be added to dumpling mince to improve their taste .
Expert: Julia Arkhipova
