10 rules to perfect a mashed potatoes

Mashed potatoes is one of the meals Superstars at special meetings with the family or friends. This dish so popular around the world has many variations in your recipe and goes very well with a lot of recipes that we can do on all occasions. Although at first glance this dish seems very easy to prepare, it is true that requires a good technique and some tricks to make it perfect and delicious.

Your mashed potatoes is not you as you wanted? If you can not get your mashed potatoes is delicious and with a smooth and creamy texture you leave the 10 rules keys to perfect a mashed potatoes.

Choose the type of appropriate Pope

Although at first glance not always notes the difference, should know that there are three different types of potato: starch, wax and multiple use. If what you want is a soft and creamy potato puree, potato starch, like red potatoes category you choose. Category potato starch breaks easily and this makes sure the puree is creamier. If you do not type of starch potato you can opt for multiple use.

Cut the potatoes into pieces of equal size

The potatoes of different sizes will cook at different speeds, therefore the largest parts will take over, while the smaller pieces will take less. The result of the pure will not be as good as when it is made with potatoes of equal sizes. Try to cut the potatoes into similar pieces so that all to cook in the same way and mash is a uniform consistency.

Removes excess moisture

There are different ways to make sure that the mashed potatoes will result in a spongy, soft mass. One of many tricks is to drain potatoes well and return to the pot while the lid of the stove is hot. Cooking the potatoes a few minutes more and make sure that any excess moisture has evaporated. Excess moisture can make the mashed potatoes watery or soggy.

He used a potato rice or a potato masher

Avoid using a blender, a food processor or processor's hands. Starch is broken when it is mixed and is hit too much, resulting in a sticky mixture. Therefore, opt for tools such as a potato rice or a potato masher, which involve a bit more work, but giving the expected result.

Do not mix much potatoes

Despite using a hand tool for mashing potatoes, it is important to avoid mixing them much when you add milk, cream or butter cream. Much beat the potatoes to incorporate them this additional ingredients also can ruin your mash. Best thing is to do it gently.

Do not add cream or milk cold

When it comes to add cream or milk to mash, try these are hot so they can be easily absorbed by the potatoes, reducing the need for sobremezclarlo.

Do not add too much liquid

Although you can add cream of milk, milk, or mayonnaise, among other ingredients to mashed potatoes, avoid wet excess potatoes so that they are not watery. The only way to remedy this would be adding more potatoes.

A little butter

The chefs recommend using half a pound of butter (200 g) for each pound of potatoes to achieve a balance between both ingredients. This perspective will help get a puree of potatoes, soft and delicious.

Don't forget the salt

To cook potatoes for mash don't forget to season the water as you do with the pasta. Thus the potatoes absorb the seasoning and are at ease once are crushed. Keep in mind that no butter or other ingredient can give both flavor to your mashed as when seasoned it from the beginning.

Don't wait until the last minute

Like many other foods, the mashed potatoes knows best when it is freshly made and they never taste as good when consumed overheated. A good option is to prepare the ingredients from the day before and the day of consumption only will bring to boiling, mashing and mixing.

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