Preparation:
What more delicious and suitable side dish for almost any dish than mashed potatoes! It is delicious, suitable as an addition to meats, fish, some salads or as an independent appetizer. Puree is loved by many people around the world and is a part of many peoples.
Imagine its fluffy and soft taste, caressing the palate, which is best achieved thanks to the butter and milk that the recipes traditionally include.
However, the biggest disappointment is that the result has nothing to do with the above, but a sticky mixture containing excess water that falls apart on the plate.
Why is this happening?
You are using the wrong variety of potatoes
If you use the wrong variety of potatoes, the mash will not turn out. It is very important to choose the right potatoes so that the result is phenomenal and the taste is unique. Broadly speaking, potato varieties are divided into starchy and "waxy". Waxy ones, such as those with reddish and white skins, are not suitable for pureeing. They absorb too much water at the expense of absorbing the butter and milk. The result is a sticky mixture that is not creamy.
Cut the potatoes into too small pieces
They may cook easier and faster this way, but this method also tends to absorb too much water, which ruins the texture of the puree. There is also a risk of raw areas remaining in the potatoes, which is not good for he alth.
You put the potatoes in boiling water
A common mistake is to put the potatoes in already boiling water. This can make them hard, dry, raw on the inside and falling apart on the outside. Always put the potatoes in the water from the beginning.
Don't s alt the water
Like pasta, potatoes should also be cooked in lightly s alted water. This makes the puree fluffier and tastier, because the s alt emphasizes their taste qualities and makes them stick together in a puree better.
You are boiling the potatoes too much or too little
Potatoes left in boiling water for too long fall apart and lose the texture needed for the puree. Undercooked ones are shriveled, hard to crumple and can be tough. Boil them to the extent that, when pierced with a fork, it passes freely through the entire potato.
You add milk, cream and butter to the potatoes directly from the fridge
If your mashed potatoes are fresh out of the fridge and you pour them over the hot potatoes, this will disrupt the process of their absorption and binding of their molecules to those of the starch. The result will be a non-homogeneous mixture with lumps, which is far from a creamy result. Leave the butter, milk and cream for a while at room temperature.
