The recipe for mashed potatoes is extremely simple, but it is far from always possible to achieve the ideal consistency and taste. To prepare mashed potatoes worthy of the royal table, it is important to observe a number of nuances.
The recipe for mashed potatoes is extremely simple, but it is far from always possible to achieve the ideal consistency and taste. We will show you how to make mashed potatoes worthy of the royal table.
Before you start cooking, we recommend that you familiarize yourself with the list of the 7 most annoying mistakes that are made in the process of making mashed potatoes.
- Wrong potatoes are used; chefs advise using yellow potatoes for mashed potatoes. White or red potatoes take longer to complete the puréing process, so they easily turn into a slimy mass.
- Do not salt the water. When cooking, potatoes absorb water and salt along with it. You can add salt to the water with one pinch, and for the finished puree you will need much more salt.
- Put the potatoes in hot water. Potatoes do not cook evenly in hot water, which can cause the outside to cook, while the inside remains soggy.
- Leave the water in the puree. Pour out all the liquid! You want to taste the potatoes, not the water.
- Add cold dressing: Butter or margarine, milk or cream should be at room temperature or slightly warmer for the potatoes to absorb until they cool.
- Overexposed on the stove. Long boiling or puréeing provokes the release of a large amount of starch, which turns mashed potatoes into a sticky, unappetizing mass.
- Prepare in advance. We all love to save time, especially when preparing several dishes at the same time, however, mashed potatoes do not tolerate this kind of treatment. You cannot cook it several days in advance or freeze it, otherwise it will lose its taste. Eat only freshly mashed potatoes.
