Many gourmets believe that the secret to perfect mashed potatoes is adding a lot of butter.
In fact, you don»t need to overdo it with the fatty ingredient.
To give the dish a bright taste, you need to use another culinary trick.
But first, remember how you usually cook potatoes for mashed potatoes.
Most likely, you put the peeled tubers in a saucepan and fill them with plain water.
‘Of course, with water! And in what other liquid can you cook nightshade?’ – many will probably be surprised.
But it is better to heat-treat potatoes for mashed potatoes in. milk!
This recommendation was shared by the expert of the online publication ‘Belnovosti’ in the field of cooking, cook, fourth-category baker Yulia Arkhipova.
How to properly cook potatoes for mashed potatoes
Put the peeled tubers in a saucepan? Pour milk over the vegetables!
If the white drink is very fatty, you can dilute it a little with plain water.
When the potatoes are ready, drain the milk, «process» the remaining vegetable in the pan with a masher, pour in a new portion of the white drink and add a couple of pieces of butter.
In addition, you can add fat sour cream.
After thorough mixing, you will get the perfect puree: delicious, tender and creamy.
