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It would seem that it could be easier than to prepare mashed potatoes. But why does this simple side dish turn out to be airy, tender and has a pleasant creamy taste in restaurants, but at home the puree is not so tasty?
The fact is that there are many different culinary secrets that you need to know in order to make a potato side dish as tasty as in a restaurant.
Necessary ingredients:
- potatoes - 1 kg;
- butter - 80 g;
- milk - 150 ml;
- salt - 1 tsp.
Method of cooking:
Wash, peel and cut the potatoes into large pieces. Potatoes can be boiled whole or cut in half. In this way, the starch will not be boiled and the consistency of the finished puree will be nicer and more lush.
Pour cold water over the potatoes, put on fire and bring to a boil. After that, add salt to the potatoes, make a small fire and cook the potatoes until ready. Since the potatoes are cut into large pieces, it can take about 40 minutes.
After the potatoes are cooked, drain all the water from them, add butter and mash with a pestle until smooth.
In order for the puree to have a lush and airy texture, you need to use a mixer. Please note that it is necessary to use a mixer and in no case an immersion blender. An immersion blender will make a paste from potatoes.
Bring the milk to a boil, add it to the potatoes and beat the whole mass with a mixer for 1-2 minutes.
Sprinkle the finished puree with chopped dill and serve. Puree will be an excellent addition to meat dishes, fish dishes, vegetables and fresh salads.
Cook with pleasure, delicious!
