Probably, even the most fastidious gourmet will not refuse tender and airy mashed potatoes with a cutlet.
But how do you get exactly this side dish?
After all, sometimes the puree doesn’t have the best consistency.
It turns out there is one culinary trick that guarantees that the dish will be creamy and rich in flavor.
All you have to do is skip the milk. Yes, don't be surprised! Contrary to popular belief, this ingredient is not mandatory.
But it is necessary to find a replacement for the dairy component.
Which one exactly? This question was answered by the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova.
What to add to puree instead of milk
It turns out that you can (and even should!) use sour cream as an alternative.
Thanks to the delicate fermented milk product, the puree will turn out truly creamy.
In addition, a very bright creamy taste will appear.
For half a kilo of mashed potatoes, four tablespoons of sour cream will be enough.
True, before adding to the vegetable mass, the fatty product must be diluted just a little with potato broth.
If you do it right, you'll end up with restaurant-quality mashed potatoes.
Expert: Julia Arkhipova
