Why you can not whip mashed potatoes with a blender: main secrets

Mashed potatoes are a very simple, tasty and satisfying dish that everyone can cook. However, very often the dish turns out to be tasteless, watery and dark due to common cooking mistakes.

The FoodOboz editorial team shares with you useful tips on how to make tender and tasty mashed potatoes without lumps.

1. What to do to prevent mashed potatoes from being runny and lumpy

To prevent mashed potatoes from being runny, be sure to drain all the liquid from the potatoes and then mash them. After that, be sure to put the pot on the stove and let the excess moisture evaporate. Add warm milk, butter, or cream at room temperature to make a smooth, lump-free mass.

2. Do not use a food processor or blender

Never use a food processor or blender to make mashed potatoes. This will spoil the dish because they over-mash the potatoes, creating an undesirable starchy consistency that is sticky and viscous.

3. What kind of potatoes make the most delicious mashed potatoes

The ideal variety of potatoes for mashed potatoes is a starchy one, and it will make a tender and airy mass. You can easily check the potatoes to see if they are suitable for mashed potatoes. Take a potato, cut it in half, rub it, hold the top of one half with your hand. If it sticks together and doesn't fall off, it has a lot of starch.