I don't know about you but I far prefer home made mashed potato's and I don't like them to be like a puree.
I like a bit of the skins left on and for them to have a little bit of chunkiness to them.
Some other tricks you can use though? If you don't already, use sour cream to make them more "fluffy". I have also been told you can use a small amount of chicken or beef stock rather than adding salt and you get a good hearty flavor.
Archive: https://archive.today/2S938
From the post:
>It's an age old question: why is mashed potato always so much better when the experts make it?
And while many agree the answer is lashings of salt and butter, some chefs insist there is far more to the art of a velvety mash.
Inspired by a popular Reddit thread calling on professionals to reveal their secrets, chefs have now spilled their once gate-kept methods - and the gadgets they swear by for an indulgent, creamy result.
I don't know about you but I far prefer home made mashed potato's and I don't like them to be like a puree.
I like a bit of the skins left on and for them to have a little bit of chunkiness to them.
Some other tricks you can use though? If you don't already, use sour cream to make them more "fluffy". I have also been told you can use a small amount of chicken or beef stock rather than adding salt and you get a good hearty flavor.
Archive: https://archive.today/2S938
From the post:
>>It's an age old question: why is mashed potato always so much better when the experts make it?
And while many agree the answer is lashings of salt and butter, some chefs insist there is far more to the art of a velvety mash.
Inspired by a popular Reddit thread calling on professionals to reveal their secrets, chefs have now spilled their once gate-kept methods - and the gadgets they swear by for an indulgent, creamy result.
