Around Krumplipuré — 100% perfect, the kitchen turns into a community space in no time: everyone would help, especially in the tasting. Not sticky, not powdery, not a sad pile of side dishes: real, airy, buttery mashed potatoes. In this case, the chef has a special task of protecting the last portion.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Cut the potatoes into equal pieces and boil them in salted water until completely soft. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Strain, then steam dry in the hot pot for one minute. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Mash with a potato masher, work in the cold butter first. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Gradually stir in the hot milk, add salt and keep warm until ready to serve. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Use floury potatoes, mash while hot, and never blend — the hand blender produces wallpaper glue.
- Gradually adjust the consistency of the dough with a little liquid, flour or cooking water; don't change too much at once.
- Check the texture immediately after cooking or baking, because the hot dough softens even more while resting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
- Desserts
- 20 recipes in this chapter. The recipes follow the order of the website.