Potato porridge is never enough! If you want to promote this “classic” to “food for gods”, here are some tips on how to…
The basis of good mashed potatoes are of course potatoes. For mashed potatoes are the most advantageous tubers such as “C”, which contain more starch and have a flourious foundation. If you do not have them, you can also gratify the late potatoes like “B”, which are universal and mashed potatoes are also decent…
Video author Top Recipes will advise you on how to prepare baked mashed potatoes with smoked meat. More on the channel .
The variety matters
According to chef Kevin Gillespie, who owns a network of Red Beard Restaurants in Atlanta, it is best to use Ratte (or La Ratte) potatoes that are starchy and have a butter taste. If you do not get them, you can also try Yukon Gold, which also has a creamy taste. “But what to watch out for are new or red potatoes,” warns chef Gillespia, adding that such raw materials would be your “straw” full of lumps and unseen pieces.
Start a salt
The chef Gilespie also recommends that the boiled potatoes let it dry properly in the oven. “I personally put them on a baking tray lined with a wire grate. I bake at 150 ° C until they are not completely dry,” advises the expert, adding that while dry potatoes are nicely connected after crushing, the watery “soup” will produce a strange “soup” with strange taste and consistency. Watch it!
Interesting “Mixing”
Another tip to improve mashed potatoes is to connect two varieties of potatoes. “Try to combine a ratte variety with some type of starch potatoes, such as Russet. This type of potato lends mashed potatoes a more fluffy structure and that’s exactly what you need,” says the expert, adding that other ingredients into the mash – such as milk (cream) or butter. Therefore, remove them in advance and “heat” them to room temperature.
Better Šmak Thanks Garlic
“Your porridge will have more interesting taste if you cook potatoes not in water, but in milk, which gives them a creamy structure and taste,” says the chef, and recommends to add a few garlic cloves or a sprig of rosemary in one breath. According to expert Gilesespie, the consistency of the porridge also affects what tools you crush the potatoes. Professional chef recommends using a classic potato nudel to look for the resulting consistency. “Never use a kitchen robot or a hand blender that will make your beloved porridge sticky mass,” he adds.
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