An unusual way of preparing mashed potatoes is popular in Belarus.
The trick is this: the potatoes should be boiled not in water, but in a mixture of milk and cream.
Thanks to this processing option, the nightshade acquires a very bright taste.
In addition, the puree will be incredibly tender.
The recipe for Belarusian-style mashed potatoes was shared by the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova.
How to make Belarusian puree
As noted above, potatoes should not be boiled in water.
Take a saucepan, put peeled and cut in half tubers in it, pour in milk.
The white drink should cover the bottom half of the potatoes.
Next, you need to pour in the cream. As a result, the vegetables should be completely submerged in the white liquid.
The potatoes should be boiled in this form.
As a result, the nightshades will acquire a rich taste. All that remains is to transfer the cooked vegetables to another pan and “process” them with a potato masher. No need to add butter.
If the mixture turns out dry, you can add a couple of spoons of the milk liquid in which the tubers were cooked.
The prepared puree will be very appetizing. Its texture will be creamy.
Expert: Julia Arkhipova
