The ideal mashed potato is a delicate, airy dish with a pleasant taste and creamy yellow color. In fact, this is mashed (grated) boiled potatoes. So what could be easier than preparing it? But still, there are some secrets that you need to know in order to taste perfect mashed potatoes.
Secret # 1: check the starch content
For a delicate and fluffy puree, choose starchy potatoes for cooking. You can use the usual folk method to find out about the high starch content in potatoes, if you cut them into two halves. Rub them together. If there is a lot of starch, then they will stick together and will not fall apart, even when you hold one half by the top.
Secret number 2: which potatoes to choose
Young potatoes are not suitable for mashed potatoes, as they do not contain enough starch. It will come out clumpy, so opt for older tubers.
Secret # 3: Get Rid of Bad Smell
Before peeling potatoes, be sure to rinse them well. Otherwise, it will absorb the earthy smell. You will not be able to get rid of it, even if you then wash the peeled tubers well.
Secret # 4: cook right after brushing
It is better to start cooking peeled potatoes right away and not to leave them in cold water for a long time. This affects the taste of the dish, as the starch is washed out.
Secret number 5: when to lay and salt potatoes
It is better to put potatoes in salted boiling water. This will make the puree tastier. Someone does not salt the potato at all or add it at the end of cooking. It's a matter of taste. If you start to cook it in cold water, then the top layer can boil faster, and the middle will remain moist. In addition, part of the starch can pass into the water, respectively, and the taste of the puree will be different.
Secret number 6: how to cook
Pour enough water so that it slightly covers the potatoes. After fully boiling, reduce heat and cook until tender (20 - 25 minutes) with the lid closed.
Secret number 7: how to grind
So, when the potatoes are boiled, drain the water. Get out a regular crush and start crushing it. Never use a blender or food processor. It is clear that it is faster to cook this way, but this will make the puree sticky and heavy.
Secret number 8: the sequence of bookings of products
At first, you just need to knead the potatoes, without adding anything. Then, little by little, you should add butter, you can not regret it. That being said, do not stop and continue to purée the potatoes. And after the butter, add hot milk or cream, also in small portions. This reveals the taste of the dish. If you pour them cold, the puree will become sticky and the color will be gray. Those who are fasting can use almond or soy milk.
Secret # 9: eat right away
Puree is not prepared for future use, it must be eaten immediately, hot.
Secret number 10: the highlight of the dish
Make mashed potatoes special. When boiling potatoes, you can add other vegetables, bay leaves, and peppers to it. And while puréing, add fried onions, bacon, nutmeg, chopped fresh herbs. For example, dill.