187
0
Every housewife has her own secrets for making mashed potatoes. Someone makes it with cream, adds an egg or cheese - there are many options. And we will talk about the classic way.
Mashed potatoes are the perfect side dish for many. Tasty, beautiful, useful and nutritious. At first glance, this is a simple dish, but not every cook knows how to make it really tasty.
The fact is that there are subtleties and tricks in preparing puree. First of all, it is important to choose a variety of potatoes - they differ in texture, starch content and other parameters. If you buy potatoes, you can ask the seller which of the available varieties is best for mashed potatoes.
It is very important not to overcook the potatoes. This is a common mistake - many people believe that it is even useful to cook for an extra 10-20 minutes, since it is easier to pound it that way. But the secret is that potatoes begin to absorb more water during prolonged cooking, and this is unacceptable for a proper puree - it will be sticky and watery. That is why it is so important to pour water and dry it a little, let it release steam.
Do not let the potatoes cool down. Milk for puree needs to be heated, 45-50 degrees will be enough. It should be added in small portions, together with butter cut into pieces. You should not add too much oil, 20-30 grams per kilogram of potatoes is quite enough, but you can add more to taste.
Another tip - do not use a mixer, it is so easy to spoil the structure, something like a paste may turn out. And do not forget that the puree should not be too liquid.
Experiment with ingredients - you can add literally anything to mashed potatoes: spices, greens, sour cream, yogurt, vegetable oils, crushed nuts, mashed potatoes from other vegetables, broths, cheese, onions, garlic. Each option will have its own characteristics and you will find your perfect recipe.
