May 6, 2022
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The Genius Secret to Perfect Mashed Potatoes

The Genius Secret to Perfect Mashed Potatoes

There are certain secrets that will make it fragrant, airy and fluffy, and it all starts with boiling!

The first trick of delicious mashed potatoes is to boil it in salted milk!

Potatoes have the consistency of a sponge. It perfectly absorbs all sorts of liquids, which is why it warms up so well. But when you boil potatoes in water, the liquid it absorbs is plain water, which can make the mashed potatoes less flavorful.

When boiled in salted milk, the potato absorbs its creamy flavor and seasonings, making it more flavorful. In addition, it releases its starch into milk, curdling it naturally. Then you just need to add oil and the perfect puree is ready!

The process is simple: take two different varieties of potatoes, peel and cut them into quarters, and put them in a large, wide-bottomed pot. This means that you will need less milk. Sprinkle the potatoes generously with salt as you salt meat. Pour in enough milk, whole or preferably 2%, to cover the potatoes and place over medium heat.

Bring the milk to a boil, then reduce the heat to medium and cook, stirring frequently, until the potatoes are soft and pierce easily with a fork. Strain, reserving the hot milk, then mash according to your preference, adding starch milk if needed.

The bonus is that starched milk makes a great base for a creamy soup. Just add the vegetables you like to it, from carrots to potatoes, onions or leeks, and cook until the vegetables are soft, then season to taste.

Sour cream, cream, mascarpone, and cream cheese are all good ways to improve flavor and texture without liquid, prevent wateriness, and add some great flavor. Green onions sprinkled on top will be appropriate.

Mashed potatoes can be made up to two hours before the event (lunch) and kept in a covered pot on the stove or in the oven with a clean linen kitchen towel covered to prevent condensation from dripping onto the surface.


  • Pour the cold milk over the potatoes to ensure the potatoes cook evenly. Otherwise, if you pour hot or simmering liquid over it, the outside of the potatoes will cook and soften, while the middle will still be firm and crispy.
  • Heat up the butter and cream: this may seem like overkill, but it’s worth it. The warm butter and cream will blend more easily into the warm potatoes, making them softer and more tender.
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