The “secret” to perfect and tender mashed potatoes

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Mashed potatoes are prepared very often. It is included in the category of favorite side dishes. Requirements are made for it in terms of consistency and taste. It should be tender, but not have a starchy viscosity. After all, you won't surprise anyone with mashed potatoes, but one interesting secret is worth knowing. With it, the side dish will be one hundred percent the best under any conditions.

Do something with potatoes

Pour water over potatoes and put them to boil – everything that most people know about mashed potatoes. Salt and bay leaves, as an addition. These are basic things, yes. You need to supplement them with the correct order of actions.

When the root vegetable is cooked, do not rush to start mashing the vegetable. Drain the water and leave the potatoes in the pan under the lid. Let it stand for 5 minutes. Only then should you add butter and milk.

Why do it this way?

You could say that the “secret” is not such a secret. Nothing special. In fact, such cooling of potatoes gives the effect of a tender potato mass. At this stage, it is able to absorb milk and butter better.

You can call it culinary chemistry. Try it and see for yourself that the puree will turn out much tastier and more tender. A simple action in one moment, and the result is excellent. Enjoy!