Almost every family prepare mashed potatoes and serve it as a side dish. Each family has its own certain cooking secrets. I will share my.
Now, the taste and consistency of mashed largely depend on the cultivar. Frankly, I am not strong in the names of varieties, but prefer to take mashed potatoes with red skin. And he yellow.
Potatoes do not cook whole, and cut into several pieces - so will cook faster. An important point: the salt during cooking do not add, or potatoes bad fall apart, it becomes more dense.
Thus, the potatoes cook. The water is drained, but not all. At the bottom a little leave. Hot potatoes to warm up, and now you can add salt.
Then put butter. I knead again and at the end add the hot milk. The number of ingredients I do not specify, because it all depends on the amount of potatoes and what kind of consistency you like mashed potatoes. I is usually 60 grams of butter and half a cup of milk.
All, nothing more treasure. For my taste, it turns out just the perfect mashed potatoes. In-law I have the cream adds another relative of a hen's egg drives. And how do you prepare? Share your secrets in the comments!