How not to cook mashed potatoes: the most common mistakes

Delicate, airy and flavorful mashed potatoes are an essential dish on every holiday table. But there are often problems with preparing this side dish. The mass becomes gray and rubbery, losing its creamy texture. There are many reasons for this phenomenon.

The FoodOboz editorial team will tell you how not to cook mashed potatoes. Even experienced housewives often make many of these mistakes.

The wrong variety

Not all potatoes are suitable for mashing. Certain types can only be fried or baked. Yellow varieties are the best for boiling. No matter what you add, mashed red potatoes will not have a creamy texture.

Cooking without salt

Salt should be added to the water. The starch in potatoes absorbs water perfectly and your dish will have a perfect taste.

Putting potatoes in boiling water

To ensure that the potatoes are cooked evenly and have a pleasant texture and flavor, put them in cold water only. If you do otherwise, the vegetables will definitely be soggy inside.

Making mashed potatoes without rinsing them

The potato broth is very cloudy. And its residues settle on the potatoes. Therefore, it is very important to rinse the finished vegetable before mashing it.

Pouring in cold butter and milk

It is this mistake that contributes to the unpleasant gray color of mashed potatoes. Therefore, milk and butter should be taken out of the refrigerator in advance.

Mashing potatoes too vigorously

It is very important not to overdo it. The puree should be loose and hold its shape. A blender will not do the trick. A masher will do the best job.

You can also find recipes on OBOZREVATEL:

• Potato zrazy with cabbage
• Potato zrazy with mushrooms
• Potato croquettes with tomatoes