Share their culinary tricks that help me speed up the process of cooking potatoes for mashed potatoes. Take on a note in handy!
I am deeply convinced that the cooking time depends on the cultivar. Need to take starchy. And there are varieties that they are at least 40-50 minutes boil and potatoes is not yet ready. I do not Summer Resident, grades do not know. But the market is always asking to give me the potatoes, which quickly fall apart. This is half the battle :))
secret 1
Potatoes for mashed cooked faster, if the potatoes cut into several pieces. Everything is simple: the smaller the amount of potatoes, the faster it will be ready, so we divide into parts.
secret 2
Once the potatoes piled in a pan, once put on the plate and fill with boiling water from the kettle, not cold water. 3-5 minutes for sure save. Water quickly begins to boil, and boil potatoes.
secret 3
Water not salt it! If the salt once the potatoes will be more resilient and will be bad boiled soft. Add salt, when it will mash directly.
secret 4
Once the water has begun to boil, cover the pan with a lid and cook the potatoes over high heat, but not at the maximum. Since the boiling timed for 15 minutes.
secret 5
After 15 minutes of cooking on high heat, covered potato is usually already done. Sometimes I turn off the stove and give more potatoes for 2-3 minutes "walk away" just in hot water. Even if in the middle of somewhere a little bit not quite cook properly - it does not matter. During mashing all is well kneaded.
The secret of 6
I heard it somewhere on TV. You need to add 1 tablespoon of butter during cooking. Allegedly formed top oil plenochka under which potatoes are cooked faster. Honestly, I not really believe in it, because of the boil while that of the film will not be, but still decided to write to you.
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