A side dish in the form of mashed potatoes goes well with almost all dishes – fish, meat, vegetables, etc.
And the puree is also an excellent filling for pies, pasties and dumplings.
But what to do if the potatoes turn out tasteless, with a watery aftertaste?
In this case, the expert of the online publication BelNovosti, chef Yulia Arkhipova, recommends first sorting out the mistakes that could have been made during cooking.
Be careful when choosing potatoes for this dish: some varieties are best used exclusively for frying, while others are best used for boiling, depending on their starch content.
To prepare puree, it is better to take the vegetable that contains the maximum amount of starch.
It is not only the variety that matters, but also the size of the tubers - even if they are large, you should not cut them into several pieces (the exception is very large specimens, which can be divided into two halves).
Cut potatoes will, of course, cook faster, but more starch will be washed out of them.
This means that the end result will be a watery puree that is never destined to become airy.
Pay attention to how much water you usually pour into the pan - it should be just enough to cover the potatoes, no more.
Well, the last mistake is related to adding salt.
You need to salt the potatoes for mashed potatoes during the cooking process, 12-15 minutes after the water boils.
Expert: Julia Arkhipova
