Many gourmets believe that the secret to perfect mashed potatoes is adding a lot of butter.
In fact, there is no need to overdo it with the fatty ingredient.
To give the dish a bright taste, you need to use another culinary trick.
But first, remember how you usually prepare mashed potatoes.
Most likely, you put the peeled tubers in a saucepan and fill them with plain water.
"Of course, with water! What other liquid can you cook nightshade in?" - many will probably be surprised.
But it’s better to heat-treat potatoes for mashed potatoes in… milk!
This recommendation was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
How to Properly Boil Potatoes for Mashed Potatoes
Place the peeled tubers in a saucepan? Pour milk over the vegetables!
If the white drink is very fatty, you can dilute it a little with plain water.
When the potatoes are ready, drain the milk, “process” the remaining vegetables in the pan with a masher, pour in a new portion of the white drink and add a couple of pieces of butter.
You can also add heavy cream.
After thorough mixing, you will get the perfect puree: delicious, tender and creamy.
Expert: Julia Arkhipova
