The best potatoes for mashed potatoes (and 7 common mistakes to avoid)

The best potatoes for mashed potatoes (and 7 common mistakes to avoid)

The best potatoes for mashed potatoes (and 7 common mistakes to avoid)

Everyone is looking forward to the bread, especially on Thanksgiving Day (after all, this is the best side (after all). But when they become sticky, cold or even worse, tasteless, no one will do it for the time being Mashed potatoes. We are here to offer you the best dishes ever.

Do it right the first time (this will become especially important once the time is pressed!), Buy some of the best mashed potatoes (Russet or Yukon Gold, using its natural butter flavor and compact consistency) to catch you Favorite recipe (we recommend this recipe!), Then double check this list to avoid common pitfalls. Once you have mastered the basics once and for all, we believe that mashed potatoes will satisfy everything on your vacation.

Read the following tips and do n’t forget to watch the step-by-step video above, this is the easiest way to make mashed potatoes that taste good for every taste. single. time. Who will argue? Here are seven common mistakes to avoid when cooking mashed potatoes:

1. Use incorrect potatoes

Pick thickened starch potatoes (such as russet or even Yukon gold) for your softest, smoothest, and multi-flavored mashed potatoes. Waxy potatoes (for example, white or red varieties) require more saccharification to become creamy, which may result in a frightening “potato paste”.

2. Without salt

When the tomatoes are cooked, the starch granules will also be sprinkled with salt-if added, it will swell and absorb water. Best tip: if you add salt, you do n’t need that much in the end.

3. Start with hot water

Cover them with cold water, add salt, then boil, then reduce to slow simmer. If you start cooking from water, they will cook unevenly until they are cooked outside.

4. Drain the potatoes

After ingestion, please ensure good drainage and avoid mushy, watery mess. If necessary, gently reheat the drained potatoes on the stove to wash them.

5. Take out the warm seasoning directly from the refrigerator

Before melting the butter into the chili, let it reach room temperature and then add it to warm milk or cream. It will be absorbed more easily and will not cool everything.

6. Overworked potatoes

The starch granules in cooked potatoes swell and become brittle. Mash them too violently (for example, food processors), or too much starch will be released for too long, which will make them sticky and make you lose your appetite. Use potatoes to tenderize, you will harvest light and fluffy potatoes and happy, full-fledged guests.

7. Make them too many

We are loyal advocates of preparing food in advance, especially when it includes a lot of cooking, but potatoes are not so good for a long time. Refrigerating immediately sounds easy, but they will taste like cardboard. Want to create them? You can put the prepared potatoes in a bowl, put them in a pot of boiling water, and cover your face with plastic wrap. If you use a hotter setting in the slow cooker, that will work too. Before consuming fluff’em again.

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