To make the mashed potatoes airy and tender, melt in your mouth and fill the kitchen with a pleasant milky-creamy aroma, and not lie on a plate with a gray, unappetizing mass, it must be cooked correctly.
First, you need to peel the potatoes and boil them in salted water, and drain the water, knead the tubers with a crush. It would seem easy and simple, why is it that some housewives do not always get this dish tasty? Stick to some rules, and with this dish you will always make the most delicious puree.
Choose yellow potatoes for mashed potatoes for a more attractive appearance.
The potatoes should boil well – check their cookiness with a fork.
Do not spare butter, you need 100 grams per half kilogram of potatoes, and never use a spread or its substitutes.
Add warm milk or sour cream to potatoes instead of water.
Do not use a blender, it will not be mashed potatoes, but paste.
To make the puree even tastier, you can add a raw egg, grated garlic, cheese or fried onions to it.
Delicious mashed potatoes!