What spoils the taste of mashed potatoes

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At first glance, boiling potatoes and making mashed potatoes from them is quite a simple task. A little salt for taste and milk for consistency and creamy texture – the dish is ready. In fact, for some reason, a watery taste appears and the color of the puree changes. So, there were flaws somewhere in the cooking process.

Potato variety

Mostly, there are thoughts that it doesn't matter which potato to boil and mash. But variety matters. It is recommended to choose potatoes with a yellow skin. If you understand the varieties, the best tastes are “Adretta”, “Sinyoochka”, “Elizaveta”.

Chopping potatoes

This is the most common mistake of housewives. Of course, potatoes are cooked this way faster, but the taste is lost. He goes all out into the water. Cook without cutting into parts.

Cold milk

The puree turns out a pleasant and appetizing color if the milk is introduced at room temperature. Cold spoils everything, so this mistake should be eliminated from the list of habits.

Salt at the end of cooking

Actually, salt should be added at the very beginning. You let them boil a little in water, and then you put the potatoes in it. The point is that in the process of cooking potatoes, the starch swells, absorbing all the salt. Because of this, the taste also changes. Similarly with other spices.

Don't use a blender

Never use a mixer or blender to make mashed potatoes. You can only use a manual pestle. Mechanical grinding leads to structural changes in the cooked vegetable, making it more viscous.

These are the most common mistakes in puree preparation. If you correct them, your favorite potato dish will become even better and tastier. Tested on the experience of hundreds of thousands of experienced housewives.