The secrets of perfect mashed potatoes

Despite the modest list of ingredients and simple technology, to prepare mashed potatoes there are some subtleties. Observance of simple rules, which will be discussed in this material, will help to achieve maximum lightness and uniformity beloved side dish.

The first and most important mistake in the preparation of mashed potatoes - choosing the wrong varieties of potatoes. It should give priority to more starchy varieties, they are generally covered with a thin light-brown skin and have a white core. Varieties with red or dark brown skin should be avoided because of the low content of potato starch such remains fairly tight, even after cooking and poorly absorbs oil milk.

The second error is obvious and is uneven cutting tubers. Strive to share the potatoes on pieces of equal size, so that all they were ready at the same time. Of course, unevenly cooked potatoes pyuriruetsya bad, and therefore will garnish lumpy.

Unlike many other vegetables, which we used to blanch in salted boiling water, this trick does not work with potatoes. Placing the tubers in already boiling water, you risk being left with unevenly cooked pieces: solid inside and outside overcooked.

Potatoes must be filled with cold water, covering approximately 2.5-3 cm, and after the placement of fire ensure that the pieces are not digested. When cut properly cooked potatoes no resistance to the knife, but never disintegrates into flakes.

Butter and cream or milk is critical to prepare a delicious sauce, but in no case can not be added directly from the refrigerator. Cold milk and oil is not only cool side dish, but are poorly absorbed.

Potato pyurirovaniya better not to use the blender as aggressive churning destroys starch, and leaves you with an adhesive-like garnish. Instead of using a conventional blender or potato masher a sieve and zealous in the work.

Puree should be sent immediately after the end of cooking. To be completed with a side dish with mustard, baked garlic or simply sprinkle with herbs.