The chefs revealed the secrets of perfect mashed potatoes

Tender, fluffy, like a cloud, mashed potatoes. It is so appetizing. Cooks know how to surprise with it, even though the dish seems to be the simplest. We offer you to learn the secrets of making perfectly fluffy puree that will instantly fly off all plates.

Details

The tastiest puree will be if it is made from starchy varieties of potatoes. The yellower the color of the roots in the section, the better. When cooking potatoes, cut them into several parts so that they cook faster.

When draining the water, do not mash immediately. Put the pan on the stove for a few minutes. Let the potatoes dry, the moisture evaporates.

Purée likes a lot of butter. That's what most chefs say. They advise adding about 200 g of butter per 1 kg of potatoes. If you think this amount is excessive, put less. Mix thoroughly with puree.

Now it's the milk's turn. Pay attention. It is necessary to pour heated milk, not cold. The same goes for cream. In this way, you will achieve a delicate taste. If you want originality and variety, you can add grated cheese to the mass. Delicious!