It seems that there is nothing simpler than a boiled potato, which remains to be mashed – and it seems that the puree will be ready.

But there are two tricks that can change the perception of this unpretentious dish so much that the family will even stop asking for meat as a side dish.

What should be mashed potatoes

It should be moderately thick, uniform and without lumps. There will be no need for any secret or deficient additives, the main thing is a matter of technique.

Secrets of delicious puree #1

It all starts with the fact that you need to choose the appropriate variety. It is advisable to choose yellow tubers.

The next point is also important: boiled potatoes are put in hot water, not cold. Cooks recommend cooking it in a uniform. Peel the finished potatoes immediately while they are still hot, because if they cool down, you will not be able to make a good puree.

The secret of delicious puree #2

Puree is poured not with cold milk, but with hot, after which the potatoes are mashed.

As for the butter, it is put last, in the already prepared puree. It’s a matter of taste – you can melt it and pour it over potatoes, or you can just put a few pieces and decorate with fresh herbs.