The puree in restaurants always turns out tender and airy.
Chefs use simple techniques that make this dish truly delicious.
They will also help turn homemade puree into a real culinary masterpiece.
Proper cutting of potatoes
Properly cutting potatoes is critical to making mashed potatoes.
You shouldn't cut potatoes into small pieces before cooking.
It is best to cook it in large pieces over medium heat.
This will help preserve flavor and texture and prevent overcooking.
Adding salt at the right time
It is better to add salt at the end of cooking.
If you rush, the puree may become runny.
Always salt your potatoes when they are almost done to achieve the desired flavor.
Using oil
To prevent the puree from being sticky and gummy, always add butter.
It will add a rich flavor to the dish and help achieve the desired texture.
The oil will make the puree more silky, tender and airy.
Selecting Potatoes
When making mashed potatoes, it is important to use good quality potatoes with a high starch content.
It will provide the desired texture and flavor.
Author: Elena Gutyro
