16 May 2020 16:00Elizaveta Mosiychuk
5 secrets of perfect mashed potatoes
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So that the puree does not resemble a product from a school cafeteria, but is an airy mousse, as if from the best restaurant, try this recipe.
The main principle of tasty potato puree - a minimum of water. Then the dish will not have a watery taste, it will be easier to make it airy.
How can this be achieved?
1. Dry the potatoes after they have cooked. Pour the water in which it was cooked, leave in a hot pot without a crust for 3 minutes.
2. Place the potatoes in a dry hot skillet and hold until the water evaporates.
3. Transfer the potatoes back to the pot. Pour in equal amounts of milk and cream so that the potatoes are immersed in at least a third.4. Bring the milk to a boil over low heat, turn it off and add the butter drop.
5. Mash the potatoes thoroughly. If you can't get rid of the lumps, beat with a blender.
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