How to Make Perfect Mashed Potatoes: Secrets of a Chef

Mashed potatoes are a side dish that constantly appears on Russian tables.

Many housewives are looking for what to add to a dish to enhance its flavor even better.

Culinary expert of HERE NEWS, chef and fourth-class baker Yulia Arkhipova will share with you her life hacks for preparing this side dish.

How to Make Perfect Mashed Potatoes

Starchy potatoes, i.e. round, light-colored tubers, are better suited for mashed potatoes. Red varieties are less suitable, since the dish may turn out lumpy.

Chefs do not recommend skimping on butter: there should be at least 200 grams per 1 kilogram of vegetables.

Another ingredient that is a must for mashed potatoes is milk or cream. It should be at room temperature: if you add cold milk from the refrigerator, the puree will need to be stirred longer.

By the way, this also applies to butter.

Don't throw away your potato peels just yet. Experienced chefs use them to enhance the flavor of their potatoes.

To do this, pour milk or cream into a container with potato peelings and boil for 5-7 minutes. Keep in mind that the peel should be thoroughly washed from sand, and after boiling, the milk should be additionally strained and only then added to the potatoes.