If you want to be able to make a great side dish every time that goes with any meal, then you should perfect your mashed potato skills.
In this case, you will always have a wonderful dish ready.
In order for the puree to turn out beyond all praise, it is worth learning about a few tricks, notes the expert of the online publication "BelNovosti" on culinary issues, chef Yulia Arkhipova .
What do they consist of?
If you chop potatoes, do it right.
Some housewives believe that the product should not be chopped for puree, as this can make the taste too watery. But this is not always something to be afraid of.
In principle, potatoes can also be boiled in chopped form.
But the pieces should be the same size and not too tiny. In this case, the potatoes will be cooked and retain their taste at the same time.
Don't start cooking right away
Many housewives start mashing the potatoes almost immediately after they have removed the potato broth from the pan. But this is not entirely correct.
It is better to wait three minutes before picking up the masher.
The Secret Ingredient
Surely you have noticed that in a good restaurant even banal mashed potatoes seem incredibly tasty and special. The thing is that chefs have their own secret.
For example, you can add a small amount of nutmeg for aroma and flavor.
Previously, we talked about what spices every housewife should have in her kitchen .
Expert: Julia Arkhipova
