5 rules of perfect mashed potatoes - video recipes at home
And he is unlikely to believe that the mashed potatoes can (and obligation!) To be a real delicacy.
After talking for many years with different chefs, I brought for five main rules of cooking the perfect mashed potatoes. They repeatedly tried in my kitchen, and always give excellent results.
The first rule
Mashed potatoes to clean, but do not cut, otherwise it loses its flavor. Boil in a large saucepan with the lid on high heat.
The second rule is the
(After which all dieters can not read on).
Currently mashed requires a very large amount of butter. At one of the workshops of the famous Parisian chef, I saw firsthand how he used 500 g butter 2 kg of potatoes. In Paris, he said, it uses the same amount of oil 600 g of potatoes. I do not venture to give any advice, every man for himself determines the maximum amount of oil (than his more - the sauce tastes better, but also high-calorie, naturally).
The third rule
To puree happened without a lump, it should be cleaned with a special tool - a manual mill. If you really love mashed potatoes, do not take the effort, find and buy this mill. You can compare the resulting texture of its use with mashed potatoes prepared with the help of some other device. By the way, the mill is great to get any vegetable and fruit puree, including children.
The fourth rule
The next important stage mashing: in whipped potatoes with butter slowly pour in the hot milk. The amount of milk used for the preparation of mashed potatoes is completely dependent on the quality. The fact that the function of milk - to help identify the potato taste. You can define the exact ratio of potatoes and milk.
The fifth rule
Currently, potato puree is never the second freshness, it is by no means impossible to leave the next day.
We are confident that you are now dropped everything to cook the perfect mashed potatoes. We offer exclusive videoretsept from Lara Katsov leading the program "Home cooking!"
Other recipes from around the world can be found in a new book by Olga Baklanova "Kitchen wide open", published by the publishing house "Mann, Ivanov and Ferber".