Mashed potatoes can rightfully be called one of the most popular side dishes. It goes well with almost any meat, chicken and fish. Despite the fact that it is very simple to prepare it, even here there are subtleties. How to prepare the right mashed potatoes so that it turns out tender, airy and has a pleasant taste?
It is necessary
- - potatoes - 1 kg;
- - milk - 200 ml;
- - butter - 60 g;
- - salt to taste;
- - ground black pepper - a few pinches (optional).
Instructions
Step 1
To prepare high-quality mashed potatoes, you first need to choose the right potatoes. A huge number of different varieties are sold in shops and markets. Many people opt for young potatoes. It's good for anything but mashed potatoes. The starch that is formed in ripe potatoes over time is the best way to ensure that the vegetable will boil well, and the mashed potatoes will turn out to be nutritious and tasty.
Step 2
Now about how to properly boil mashed potatoes. After the peel is removed and the tubers are rinsed under running water, they will need to be cut into several pieces. Despite the fact that small pieces cook very quickly, in such a chopped form, potatoes will quickly lose starch, which is necessary for a good consistency of mashed potatoes. Therefore, if you chop the tubers into 4-6 parts, this will be quite enough.
Step 3
And what kind of water to pour potatoes before cooking? The high temperature forms a protective film on the surface of the vegetable, which will keep the starch inside. To avoid washing out this valuable puree substance, you must first place the chopped potatoes in a saucepan. And then fill it with hot water to the top.
Step 4
The next point to pay attention to: when you need to salt the potatoes. There is no clear prescription here, but there are nuances. If you add salt at the very beginning, then the potato pieces will remain intact, retaining all their taste. True, it will be more difficult to crush such potatoes later. And if simplicity of cooking is more important to you, then salt is better at the end - a minute before the end of cooking. So the potatoes will quickly boil down, become very soft, although they will lose some of their nutrients.
Step 5
How much potatoes do you need to cook? The cooking time depends solely on its variety. Usually about 20 minutes after boiling water is enough for full readiness. Some varieties take 5-7 minutes longer to cook, some a little faster. You can check the readiness of the potatoes with a kitchen appliance such as a fork. If you pierce the potatoes with it and it is soft enough, then the pan can be removed from the stove.
Step 6
To maximize the milk and butter saturation in the potatoes in the future, place the pot on the stove again as soon as you drain the water. Set the temperature to minimum and boil the potatoes for about 3 minutes under the lid closed. After that, you can start making mashed potatoes.
Step 7
Which kitchen tool is right for this? It is best to puree with a special crush or rolling pin. It is highly discouraged to use such a technique as a blender or a food processor - they will turn the potatoes into an unpleasant mass with a sticky consistency, which will radically ruin not only the look, but also the taste of the finished food.
Step 8
Despite the fact that the process of converting whole pieces into a lump-free puree is very laborious, you need to try to prevent the potatoes from getting cold. After that, it is the turn of adding butter and milk to the puree. If these foods have been in the refrigerator, they must be reheated to avoid the mashed potatoes being too stringy and unsightly greyish. Milk - until hot, and butter can either be melted, for example, in the microwave, or simply taken out in advance so that it becomes soft. When the milk and butter are added to the puree, you will need to mix everything together until smooth.
Step 9
Serve the finished mashed potatoes immediately while they are hot. If desired, you can sprinkle it with black pepper or add browned onions. The shelf life of such a dish is 2 hours, so it is best to do it at one time. If the puree remains, it can be used to prepare other dishes - potato cutlets, casseroles or zraz.
