Mashed potatoes are one of the most delicious and simplest potato dishes. In order for it to be tasty, for the dish you need to choose the right variety of potatoes, as well as prepare it correctly. The editors of Foodoboz shares the advice from cooks how to prepare a gentle and tasty puree properly.

Which potato is suitable for mashed potatoes for delicate mashed potatoes, cooks advise choosing starchy varieties of potatoes. It can be round potatoes with a light brown peel and light pulp. It is worth knowing that starch potatoes are greatly boiled when cooking, this provides a delicate consistency of puree.

How to cook mashed potatoes: cut the potatoes, throw it into hot water, cook until cooked. When the potato is ready, drain the fluid from the pan, throw it into a colander and slightly dry them. To do this, put them again in a hot pan and leave them for a couple of minutes, stirring periodically. So excess fluid is evaporated from potatoes, which is not needed at all in mashed potatoes.

Next, add butter, cream, milk, sour cream to the potatoes and open the potato.

How can you cook mashed potatoes:

you can’t interrupt the mashed potatoes in a blender: because of this, it can become viscous, adhesive and, of course, tasteless.

It is better to cook mashed potatoes by hand using a crowbar with holes. This will not take away a lot of effort from you, because starchy potatoes after cooking become very soft.

To prepare mashed potatoes from harder varieties, you can use the Potato press. He will help get rid of lumps. And for a bright taste in mashed potatoes, you can add grated garlic or spices!