3 “secrets” can transform the taste of mashed potatoes

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Delicate mashed potatoes are one of the most popular side dishes, so every housewife should be able to cook them. With the right approach, the taste of the dish becomes even more refined and refined.

What secrets do chefs in restaurants know

The right choice of root vegetables

It is difficult to make high-quality mashed potatoes from young potatoes, so it is worth choosing root vegetables from an old harvest. In this case, the side dish turns out tastier and denser.

If you cut potatoes for cooking, it is important to adhere to the same size – only in this case will the root vegetables be ready at the same time.

Spices

Not all housewives salt the water for mashed potatoes, because they are afraid that the root vegetable will become harder. There is no need to be afraid of this, because it is the salt that will help balance the taste.

You can add any spices that you consider suitable during the cooking process. However, it is worth trying to boil a sprig of fresh rosemary along with the potatoes.

The aroma of mashed potatoes will be simply magical.

Water

Some housewives completely drain the water after boiling the potatoes, but this is an ambiguous decision. Most often, this “broth” has a pleasant taste and aroma.

Therefore, it is still worth leaving some of the liquid to make the puree tastier.