Who doesn’t love mashed potatoes? Airy, tender, tasty! However, not every housewife can cope with this seemingly unpretentious side dish. Either lumps, then the taste is watery or completely viscous, sticky mass. Remember our tips:
- For mashed potatoes, choose potato varieties with a high starch content, it is from such potatoes that you get a delicate and airy mashed potatoes;
- Be sure to boil potatoes in salted water;
- Put the potatoes in cold water, bring them to a boil over high heat and bring them to readiness over low heat;
- Add butter to a puree at room temperature, and cream or milk, warmed, if you add these ingredients cold, the puree will come out with lumps;
- Do not burn the potatoes too long and hard, and do not use a blender either. Otherwise, the starch will turn into gluten and you will not get a fluffy puree, but a paste;
- The most delicious mashed potatoes are mashed potatoes before serving, but if you really have to reheat it, do it with steam.