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It looks like something ordinary, but it isn’t. Quality mashed potatoes are an art. Find out which mistakes to avoid. It’s a very popular side dish that many people think they can make with their eyes closed, but the opposite is true. Many people try, but make so many mistakes that it’s still not right. Take a look at the tips on how to prepare the very best mashed potatoes.
Proper potatoes are important
First you need to choose the potatoes well and correctly. This type is called a type of potato that can be classified as A, B or C. It’s important to choose a variety whose potatoes are not so fatty but rather starchy. Starch helps absorb butter and cream, so the result is perfectly creamy.
Potatoes should be well peeled
Many people mistakenly believe that peeling potatoes is not necessary. The result is that the mash contains pieces of peel or other dirt that remained on the potatoes. Ideal mashed potatoes are made only from carefully peeled and thoroughly washed potatoes.
Don’t forget to cook them properly
Do you want to make your work easier and put the potatoes into boiling water? Big mistake. Their surface shrinks quickly while the center remains relatively hard. That means the consistency of the mashed potatoes may not be what you expect. Put the potatoes into cold water and bring them to a boil.
Cook them without salt
Do you cook potatoes in salted water? Don’t. Potatoes then absorb a large amount of liquid and the mash becomes watery. It’s ideal to salt the potatoes just before the end of cooking and then season the mash itself. You’ll see that it affects the final consistency.
The right cooking temperature is essential
The mash should be at the boiling point, but it’s better when the liquid is gently simmering rather than boiling vigorously. The longer the potatoes are exposed to heat, the more they lose overall consistency and they will never reach the creaminess of mashed potatoes.
All water from the pot must be gone
After pouring off the water from the cooked potatoes, check that the bottom is dry. Many people leave a bit of water in the mash that gets into it and then it soaks. After draining, safely place the pot back on the stove so that the excess water completely evaporates and the inside of the pot is dry.
The milk should be lukewarm
When preparing mashed potatoes, never use cold milk. That’s a big mistake. It should be lukewarm. Only then will you ensure that the mashed potatoes join properly and acquire the necessary creaminess.
The butter should be at room temperature
While the milk should be lukewarm, the butter should be at room temperature. That makes it soft. This facilitates melting, which affects the overall creaminess of the mashed potatoes.
Use only quality ingredients
Buy really good potatoes, use whole milk combined with a little cream. Do not use margarine, only quality butter. All of this will have a positive effect on the result of the mashed potatoes. Try our method and you’ll notice the difference.
