pyureshku like? Especially with cutlets, stuffed cabbage with sauce or herring, is not it? And how to make mashed potatoes air, perfectly smooth and gentle at the same taste?
There are secrets. I share them with you.
Each person has his own idea of the perfect mashed potatoes.
Someone who likes to add a little more butter, someone comes to the delight of lumps, but someone definitely Serve with creamy spices and subtle aftertaste.
Record the six secrets of how to make a smoothie that will appeal to everyone.
How to cook the perfect mashed potatoes
1. Choose the right potato for perfect mashed
It all starts with the potatoes. Choose a good, young potatoes with thin skins.
Then the puree is a soft creamy texture.
choice of potato - a crucial moment.
2. Potatoes dipped in cold water
Here, we agree with the majority opinion: to start cooking the potatoes need in cold salted water.
Cook over medium heat, and in no case will not miss an important step: when the potatoes are ready, drain the water, dry the potatoes and return it back into the pan for 1-2 minutes, stirring constantly.
Then the potatoes are watery.
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3. For mashed potatoes, choose the desired appliances
The most crucial moment - is the choice of a kitchen appliance that allows you to convert your potatoes in the mashed potatoes.
Traditional wooden pestle tolkushkoy or - for those who do not mind lumps, the sieve - for soft and silky mashed potatoes, a mixer with a special nozzle, take a shovel when you need to do a lot and quickly, but will Not perfect.
"No," say all at once hand mixers, blenders and grinders, or your mashed potatoes can be used instead of wallpaper paste.
Moreover, the more powerful the blender, the more your smoothie is like a glue.
Council: Invest in a good sieve, because the best mashed getting exactly with the help of this wonderful instrument.
To prepare the sauce, use a sieve or traditional tolkushkoy or one that is metal with holes, but in no case do not take into the hands of a blender.
4. Sour cream, milk and butter - the secret of the best mashed potatoes
The best combination for imparting creamy taste remain puree with milk and butter.
Heavy cream too heavier mashed as cream cheese, and olive oil will not be able to replace dairy products.
But what it can really make the mashed potatoes better, so it's a bit of sour cream!
Add it to the milk and butter, and you forget about any other smoothie options.
Tip: To puree was not gray, not use milk from the refrigerator, because not icy.
How to make: get the milk even during cooking potatoes and pour 0.5 st. or 1 tbsp. milk. Leave at room temperature, it will not be as cold and mashed potatoes is nice and tasty.
5. Baked garlic and thyme for a variety of mashed potato
You do not know how to spice up your mashed potatoes?
Garlic and thyme - the best that you can add. Just add the garlic is not fresh, and baked.
Creamy taste give oil and milk, but try to add more garlic and thyme - they perfectly complement the puree.
6. How to cook mashed potatoes in advance - saving time and effort
Mashed potatoes should be eaten immediately. But the festive table sometimes dictates the conditions.
Here's a trick that will help you save time and puree everything will still excellent.
Prepare puree, add the half milky creamy mixture and remove the cover film in the refrigerator.
Such a preform can be stored up to 8 hours.
In the hour of X to quickly heat the sauce in the microwave, add the remaining half of the milk-cream mixture, whisk tolkushkoy and quickly serve.
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Thank you for reading to the end!