Have you ever sat at a restaurant and after ordering mashed potatoes for garnish, been served something like an elastic band?
Your disappointment was certainly great, especially if you were expecting a tender, ethereal and fluffy puree.
Most restaurants neglect this type of garnish and prepare it quickly, but in fact, in order for the mashed potatoes to be tasty and light, it is necessary to follow a few simple rules:
For classic mashed potatoes you need exactly 4 products - potatoes, butter, milk and salt.
Here are the proportions we use:
Potatoes - 1.1 lb (500 g)
Milk - 1/2 cup
Butter - 1.75 oz (50 g)
Salt - 1 pinch
Choose potatoes with a high starch content so that they can more easily absorb the milk and butter.
Peel the potatoes, wash and cut them into bulky pieces, which need to be of about the same size to be boiled together. Pour cold water over them and season them evenly with salt.
After they're boiled (check them with a fork), strain the water and add the butter (at a room temperature) and warm milk to the potatoes.
Remember! The milk must be warm in order to be better absorbed by the potatoes. Mash the products by hand only with a potato masher. Do not use a mixer or blender, because instead of fluffy mashed potatoes, they will turn out sticky and tasteless.
If necessary, add more salt. Nutmeg goes well with mashed potatoes, so you can add a pinch of this aromatic spice.
These are the steps you need to follow to make fluffy mashed potatoes and it is very important to consume them immediately after their preparation.
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