How to make perfect mashed potatoes: golden rules from a chef

Mashed potatoes are not just a crushed vegetable with milk and butter. It is a work of culinary art that every housewife prepares in her own way.

However, there are certain "golden" rules for making the perfect, which will help the dish to reveal its taste in a new way. Mary-Frances Heck, the chef of the Bon Appetit, told Mirror about them.

The first rule is to use several varieties of potatoes at the same time. This life hack will significantly improve the structure of the dish.

The second rule is to always wash the potatoes before you start peeling them. After peeling, rinse the potatoes again under running water.

The third rule is to never immerse potatoes in boiling water. Put the peeled vegetable in cold water and slowly heat the pot.

The fourth rule is to add spices to the water in which the potatoes are cooked. The vegetable will absorb the flavors, making the finished dish even more delicious.

The fifth and most important rule is to maintain a constant cooking temperature. The water should be barely boiling. If you turn on too much heat, there is a risk that the vegetable will fall apart into small pieces.