How to cook the perfect mashed potatoes without lumps

Mashed potatoes is one of the leading places in the list of popular Russian side dishes. It goes well with dishes of vegetables, meat and fish, so that the mashed potatoes - a truly versatile side dish, delicious and very rich.

It would seem that could be easier? Potatoes, butter and milk - are no secret ingredients. But there are some important rules that will allow you to cook mashed potatoes desired color and consistency. Faktrum published an article revealing the secrets of puree.

1. Which potatoes select

For the perfect mashed potatoes is better not to use young and crumbly potatoes, we recommend it simply boiled and served with dill and butter. But air puree obtained from the no longer young, but in any case not sprouted potatoes. Choose elastic tubers with smooth and thick-skinned.

2. How to cook it

The potatoes cooking is no big deal, but for making a great sauce it must necessarily be cleaned and cut into equal parts. Try not to cut the potatoes too small. So of course he will cook faster, but also lose more starch. It is important to put the potatoes in cold water, and is already boiling and slightly salted. Once the potatoes are cooked, it should be drained and slightly dry on a warm plate.

3. The better mash potatoes

Many, of course, want to save time and use a food processor, blender or mixer to mash potatoes. We still recommend to spend a little effort and do it manually using tolkushkoy. Choose a simple wooden or special perforated stainless steel and start kneading until the potatoes are still very hot.

4. How to add milk and butter

The main problem that awaits many mistresses at this stage - the darkening of the potato. If properly add the milk, mashed potatoes acquire a grayish hue. To avoid this, pre-heat the milk, I melt the butter in it, and add the mixture to have mashed potatoes and hot in divided doses, slightly beating. So mashed potatoes will turn soft cream colors. At this stage you need to puree salt.

5. When feeding mash

Pay attention to the fact that potatoes - a product containing the starch, so do not worry if at first will be mashed slightly watery. Before serving, garnish with the pan is recommended to cover with a towel and leave briefly to puree has become the perfect consistency. It retains heat for a long time, so that in addition to heat it and then not be necessary. By the way, mashed potatoes do not store and do not heat up, and if it still remains, then use it as a filling or cooking casseroles.

6. How can vary mashed

The simplest embodiment of how to diversify simple mashed potato, is the addition of chopped herbs, such as parsley and dill. Just sprinkle with herbs just before serving dishes. Many people like to add freshly ground pepper, but it is better to do at the same time with the salt. For more refined palates can offer supplement purée a small amount of ground nutmeg, grated cheese or garlic.