The recipe of mashed potatoes is extremely simple, but not always it turns out to achieve ideal consistence and taste. To make mashed potatoes, worthy a royal table, it is important to observe a number of nuances.
The recipe of mashed potatoes is extremely simple, but not always it turns out to achieve ideal consistence and taste. We will tell how to make mashed potatoes, worthy a royal table.
Before cooking we advise to study the list from 7 most annoying mistakes which make in the course of preparation of puree from potatoes.
- Use not that grade of potatoes. Cooks advise to take yellow grades of potato for puree. White or red potatoes demand more time for completion of process of a pyurirovaniye therefore easily turn into slizky weight.
- Don't salt water. When cooking potatoes absorb water and salt together with it. It is possible to add some salt to water one pinch, and ready puree will require much more salt.
- Put potatoes in hot water. In hot water potatoes cook unevenly that can lead to a razvarivaniye of an external part whereas internal remains crude.
- Leave water in puree. Pour out all liquid! You want to feel taste of potato, but not water.
- Addition of cold gas station. Butter or margarine, milk or cream have to be room temperature or are more warmish that potatoes absorbed them before cooling.
- Overdo on a plate. Long cooking or a pyurirovaniye provoke allocation of a large amount of starch which turns puree into sticky unappetizing weight.
- Prepare in advance. All of us like to save time, especially in the course of preparation of several dishes at the same time, however, mashed potatoes don't suffer such address. It is impossible to train him for several days in advance or to freeze him, otherwise it will lose the taste. Eat only freshly cooked potatoes puree.