Cooking

Perfect mashed potatoes: 10 secrets of cooking

A perfect mashed potato is a delicate, airy dish, with a pleasant taste and a creamy yellow color. In fact, it is mashed (ground) boiled potatoes. So what could be easier to make it? But still there are some secrets that you need to know to mash the perfect taste.

Secret # 1: Check Starch Content

To mash was tender and airy, choose potatoes for its preparation with a high content of starch. You can find out about the high starch content of potatoes in a common folk method, if you cut it into two halves. Rub them together. If there is a lot of starch, then they stick together and will not disintegrate, even when you hold one half of the top.

Secret number 2: which potatoes to choose

New potatoes are not suitable for mashed potatoes, as there is not enough starch in it. It will be obtained with lumps, so stop your choice on old tubers.

Secret number 3: get rid of unpleasant 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 later wash the cleaned tubers well.

Secret number 4: cook immediately after cleaning

Peeled potatoes are better to start cooking right away and not leave them in cold water for a long time. This affects the taste of the dish, as the starch is washed away.

Secret number 5: when to lay and pickle potatoes

Putting potatoes is better in salted boiling water. So mashed potatoes will taste better. Someone does not salt the potatoes at all or adds them 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 be boiled dry faster, and the middle part will remain raw. In addition, part of the starch can go into the water, respectively, and the taste of mashed potatoes will be different.

Secret number 6: how to cook

Pour enough water so that it lightly covers the potatoes. After boiling, reduce heat and cook until ready (20-25 minutes) with the lid closed.

Secret number 7: how to grind

So, when the potatoes are boiled, drain the water. Take out the usual tolkushku and start crushing it. Never use a blender or food processor. It is clear that so quick to cook, but from this mashed potatoes will become sticky and heavy.

Secret number 8: the sequence of bookmark products

At first, you simply need to knead the potatoes without adding anything. Then, little by little, you should put the butter, it can not be sorry. Do not stop and continue to puree the potatoes. After the oil, add hot milk or cream, also in small portions. It reveals the taste of the dish. If you pour them cold, the puree will become sticky, and the color gray. Those who fast can use almond or soy milk.

Secret number 9: eat right away

Puree is not prepared for future use, it should be eaten immediately, hot.

Secret number 10: highlight dishes

Make mashed potatoes special. When boiling potatoes, you can add to it other vegetables, bay leaf, pepper. And during the dressing, put fried onions, bacon, nutmeg, chopped fresh herbs. For example, dill.

Enjoy your meal!!