My mashed potatoes always turn out excellent - and the point here is not at all in the recipe (I add only salt, butter and warm milk). The thing is that I know which kind of potatoes to take for mashed potatoes.
Before, I didn’t even think: I cooked from the potatoes that I had. But then I realized that not every potato is suitable for mashed potatoes.
Let me explain right away: I don’t understand potato varieties. I always focus on the color of the skin and the shape / size of the potatoes.
For example, I never use brown or reddish-skinned potatoes for mashed potatoes. After cooking, such potatoes become sticky and not very tasty.
To make mashed potatoes tasty, I take potatoes with a smooth yellow skin, potatoes are round, not huge. These potatoes are perfect for mashed potatoes in my opinion.
By the way, so that the potatoes cook faster, I cut them into several parts - a little life hack for you))
What kind of mashed potatoes do you choose? Share your opinion in the comments.
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