How to make excellent mashed potatoes-proiezionidiborsa.it
Puree is one of the most loved side dishes by young and old, but preparing it smooth and creamy is not easy. Even trivial mistakes are often made that create lumps, and it doesn’t just depend on how the potatoes are mashed. Let’s see together some secrets to keep in mind to prepare the puree like in the restaurant.
Mistakes in the kitchen
The purée is the perfect dish to accompany full-bodied dishes,such as meat sauce or roasts. But it’s also delicious paired with sauteed vegetables or even just as a single dish. Practically everyone loves it and it can be prepared with some modifications for those who have problems with lactose. But to cook it perfectly it should be creamy And velvetywithout lumps.
3 common mistakes that almost everyone makes without knowing it
One of the most common mistakes of all is not using le right potatoes. The best are those a floury white doughthanks to their consistency. You might think yellow-fleshed ones are more flavorful, but their texture tends to make them form more lumps. This is why, based on the recipe, you need to choose the right type of potatoes. For example, with calamari au gratin they go very well new potatoes. Instead if we want to cook some French fries crunchy on the outside, the most suitable are those with a yellow texture.
We then move on to cooking temperature, the most classic mistake is to let the potatoes cook with boiling water. Instead, once you reach the boil, you should lower the heat and let them cook leaving them simmer. Otherwise they absorb too much water and fall apart, blowing up all the texture.
Finally, the most classic mistake of all, dip the potatoes in already boiling water. We put the potatoes, with the peel, in the pot with cold water and then bring to a boil. This way the potatoes will all cook evenly and at the same time.
The secret to cooking a clapping mashed potato is this
As far as cooking goes, the potatoes should be cooked in salt water and with the peel. After that, the trick to avoiding lumps is all about the temperature of the milk and butter. Butter is one of the ingredients that are never lacking in the house, but for this recipe it shouldn’t be used at room temperature. Obviously the potatoes must be mashed well with the loaf potato masher and then mix well.
At this point, with low heat, add the milk warm and the cold butter. This combination will allow the potatoes not to get cold and the butter to melt evenly. After using the wooden spoon at first, then let’s move on to hand whisk. So our mash will be fluffy and very soft, ready to taste.
In short, now you know that if you want to cook applause mashed potatoes you had to pay attention to these factors. Trying is believing, now you can serve the perfect puree with roasts, grilled chicken or a good baked fish.
