Mashed potatoes are not always of the high quality that we expect..
There may be lumps in the dish, which will spoil the whole positive impression..
Sometimes the problem may be hidden in a watery taste. In order to avoid these shortcomings, you need to follow certain rules, explains our magazine’s expert on cooking, chef Yulia Arkhipova.
What are 3 important points that you should not forget?
Choose starchy potatoes
Only these varieties are suitable for making mashed potatoes. In this case, the side dish comes out airy and high-quality.
Most often, starchy potato varieties have a rough, rough skin.
Slicing
Some housewives boil the tubers whole, which is the right decision. But in this case, the potatoes should be small and uniform.
Therefore, you can simply divide large tubers into smaller pieces.
Drying
After you have boiled the potatoes and drained the water, do not immediately turn off the heat and remove the pan. You need to let it sit on the stove for half a minute.
This will remove all excess moisture.
