Mashed potatoes are a favorite dish of many, which will surely turn out to be tender and tasty if you use some of the "grandmother's secrets" when preparing it.
It is necessary
-
- potatoes;
- milk;
- butter;
- garlic;
- parsley
- dill, etc.;
- salt;
- towel;
- crush or mixer.
Instructions
Step 1
For a family of 4-5 people, you will need about one kilogram of potatoes. Take medium-sized tubers, wash them, peel them, rinse them again and cut them into longitudinal halves (this way they cook faster). If you only have large tubers, cut them into quarters.
Step 2
Dip the potatoes in boiling, lightly salted water. Cook until tender. You can find out whether the tubers have been cooked by piercing them with a fork or by reducing the noise of the water in the pan: if the potatoes are "silent", then they have been cooked. Place a clove of garlic and a couple of bay leaves in a saucepan 2-3 minutes before turning off the heat.
Step 3
While the potatoes are boiling, prepare the puree milk. Take a glass of milk and 50 g of butter, mix them together and heat without boiling. If you pour cold milk into potatoes, they will turn black. Dissolve a pinch of salt in hot milk (to taste).
Step 4
After the potatoes are cooked, gently drain the water and mash the tubers. To do this, you can use a mixer, a wooden pusher or a special stainless steel kitchen tool (round pusher with holes). The mixer is not always convenient to use, as it may not capture some parts of the potatoes (at the bottom of the pan).
Step 5
When there are no lumps left in the potatoes, pour in the heated milk with butter and mix well, as if whipping mashed potatoes.
Step 6
Keep in mind that there should be enough milk, let the mashed potatoes turn out to be quite liquid, after a while it will still thicken.
Step 7
Let the puree stand a little (about half an hour), do not forget to first wrap the pan in a towel. So it will keep warm for a long time and will not require additional heating.
Step 8
Serve the mashed potatoes with a small lump of butter and sprinkle with dill or other herbs.
