Mashed potatoes are one of the side dish options that is almost always considered a win-win. The nuance is that much depends on the type of potatoes – if they are not good, the mashed potatoes will turn out the same way.
Why mashed potatoes turn out watery or look like glue – mistakes and secrets
Properly cooked mashed potatoes have a creamy texture and a pleasant yellow hue. Preparing it is simple, but it is important to know about some tricks that will help you turn an ordinary side dish into a work of art:
- Wash the tubers thoroughly before peeling, otherwise, the potatoes will absorb the earthy smell;
- cut the potatoes immediately after peeling them, if you leave them in water for a long time the starch will wash out;
- put potatoes in salted boiling water;
- pour water so that it completely covers the potatoes, and after boiling cook them for 20-25 minutes under a lid;
- Never use a blender or a combine – only a pusher.
When the potatoes are boiled, you need to drain the water and grind the vegetables with a shredder. Only then add butter, hot milk, or hot cream in batches. They can not be poured cold – mashed potatoes will stick together and take on a grayish hue. Also, mashed potatoes should not be prepared in advance – it’s better to eat them immediately, otherwise over time the garnish will lose its taste.
Tender mashed potatoes – recipe with cream or milk
- potatoes – 12 pcs;
- cream – 1 / 2 cup or milk 1 cup;
- butter – 2 tablespoons;
- salt – to taste.
Wash the potatoes, peel them, rinse, and boil until tender. Drain the water, cover the container with a towel, and steam on low heat until the vegetable is white (so it absorbs the cream and butter). Mash the potatoes, add the melted butter, and stir. Then add hot cream (milk) and gently whip the mashed potatoes. In the end, salt and/or add your favorite seasonings.
Mashed potatoes – recipe with water
- Potatoes – 1 kg;
- butter – 50g;
- salt – to taste;
- vegetable oil – 50 g;
- bay leaf – 2 pcs;
- allspice – 6-8 units;
- water – 300-500 ml;
- seasonings – to taste.
Heat butter and vegetable oil in a saucepan with a thick bottom put the raw potatoes and cut them into cubes. Fry them until golden brown. Pour the water so that it slightly covers the potatoes, add the bay leaf, pepper, and salt. Cook until tender, then drain 1 cup of potato broth and remove the bay leaf and pepper. Grind the potatoes, adding broth until the desired consistency of mashed potatoes.