10 Tips For Perfect Mashed Potatoes

Didn’t your mashed potatoes turn out as well as you had hoped? If you have tried and failed to make the best mashed potatoes with a creamy, smooth texture, we invite you to try the following 10 tips for perfect mashed potatoes.
10 tips for perfect mashed potatoes

Mashed potatoes can be a great dish for family gatherings and dinners. This popular dish has countless varieties, and can nicely complement a number of other recipes for any occasion. Although it may seem like an easy dish to prepare at first glance, it requires good technique, and there are some tricks you can use to make sure you make a perfect mashed potato.

Didn’t your mashed potatoes turn out as well as you had hoped? If you have tried and failed to make the best mashed potatoes with a creamy, smooth texture, we invite you to try the following 10 tips for perfect mashed potatoes.

Choose the right type of potato for perfect mashed potatoes

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Although you may not always notice small differences, you should first know that there are three different types of potatoes: floury, waxy, and boiling. If you want to ensure that you get a smooth and creamy, perfect mashed potato, be sure to choose the floury potatoes. For example, red potatoes. This type of potato breaks down easily, which makes it very creamy. If floury potatoes are not available to you, you can replace them with cooking sticks.

Cut the potato pieces into equal sizes for a perfect mashed potato

Potatoes that have been cut into different sizes will cook at different speeds, which means that the larger pieces will take longer than the small ones. This means that the finished, mashed product will not be as consistent as it would be if you cut the potatoes to the same size. Try to cut them into small pieces to ensure that they cook at the same time and that they get a good consistency.

Remove excess moisture

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There are a number of ways to ensure that your mashed potatoes are light and airy. One of the better known tricks is to drain the potatoes well after cooking and then return them to the pan while the hob is still hot. Make sure that all extra moisture has evaporated, as this can cause the mashed potatoes to become damp or watery.

Use a root mash

Do not use a blender, food processor, or hand mixer. If you mash them too much, the starch in the potatoes will break down, resulting in a sticky product. You should therefore choose a root moss, which makes it a little more work, but you get much better results.

Do not mix them too much

Similar to the above, when you have mashed potatoes on hand. It is important to continue to be careful when mixing in cream, milk or butter.

Do not add cold cream or milk

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When adding cream or milk to the mashed potatoes. Make sure it has been heated so that it can be easily absorbed by the potatoes. Which eliminates the need to touch them too much.

Do not add too much liquid

At the same time you can include cream, milk or mayonnaise (and more!) To your recipe. You should avoid adding too much of these ingredients to make sure that the mashed potatoes do not become watery. The only solution to this problem is to add more potatoes.

You come a long way with a little butter

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The best chefs recommend using 200 g of butter per 450 g of potatoes to maintain a balance between the two ingredients. This will give you a smooth and delicious mashed potato.

Do not forget salt

When cooking the potatoes, it is important to season the water, just as you would with pasta. This helps the potatoes absorb it early and makes them easier to mash. Nothing – not even butter – will give as much flavor as the spice you use from the beginning.

Do not wait until the last minute

Like many other foods, mashed potatoes are best when freshly cooked, not when heated. A good tactic is to prepare the ingredients the day before the meal, so all you have to do is boil the potatoes, mash them, and mix in the other ingredients.

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