6 tips from the chef: how to make the perfect mashed potatoes
Mashed potatoes are a great addition to most dishes, whether you're serving sausages or making a pie. However, not everyone knows how to prepare this dish correctly, and it's not just about the lumps.
Fortunately, according to the Daily Record, one of the best chefs shared the secret of the perfect mashed potatoes and talked about the main mistakes in its preparation. SSPDaily prepared 6 tips on this topic from Bon Appetit test kitchen chef Mary Frances Heck.
Use several varieties of potatoes
And this is not an excess. According to Mary Frances, this method helps to improve the texture of the side dish. In particular, she says that you should try a combination of waxy and starchy potatoes to get the optimal consistency.
Wash the potatoes thoroughly
Although it seems obvious, if you don't wash the potatoes thoroughly, the dirt will ruin the dish and it will be impossible to fix it.
Do not put potatoes in boiling water
Mary Frances does not recommend putting potatoes in boiling water. The water should be cold, and the potatoes should be put into it immediately, before the temperature rises. This will ensure even cooking. It is also important to add salt to the water immediately, so the potatoes will be more flavorful
Keep an eye on the temperature
The chef says that you should maintain a constant temperature and avoid strong boiling so that the potatoes do not disintegrate. After that, you need to drain all the water, and then start mashing.
Buy a special masher
Mary Frances also advises buying a proper masher instead of using a fork. Alternatively, if you're feeling a little fancy, you can try using a food mill or rice cooker for this purpose. This will make the potatoes fluffier and get rid of any lumps.
Add only warm milk to mashed potatoes
According to Mary, milk should also be heated before adding to the potatoes. This will make the dish more fluffy.
Butter, on the other hand, should be cold so that it melts evenly into the mashed potatoes.