The secret to restaurant-quality mashed potatoes revealed

Everyone loves mashed potatoes. Do you know how to prepare them so that they taste like they do in restaurants? It's simple, but milk will not be enough here. The secret lies elsewhere.

Potatoes remain the most cherished starch side dish for cutlets in our country. We adore them like nothing else, and serving them with a fried egg and dill constitutes a complete meal we could enjoy endlessly. Naturally, our favourite way to enjoy potatoes is mashed. Their smooth, melt-in-your-mouth texture pairs superbly with meat, sauce, and salad.

Although preparing mashed potatoes seems remarkably straightforward, knowing which ingredients to use for the creamiest texture is useful. Most people add solely butter or milk to their potatoes. Though undeniable contributors to a perfect mash, we hold a somewhat different stance on this topic...

Blending cooked potatoes with milk and butter gives the crushed potatoes a marvelous, velvety texture. However, not everyone is inclined to mix these products into wholesome potatoes. What alternatives, then, do you have? Naturally, buttermilk or natural yoghurt comes to mind. Specifically, the low-fat versions can create smooth mashed potatoes without making them overly fatty.

Another trick for enhancing mashed potatoes is using... water. But not just any water. We refer to the water in which the potatoes were boiled. A modest amount is sufficient to attain the desired creaminess in your potato dish.

The choice of spices is critical for mashed potatoes. The cooking approach here is relatively straightforward. The potato mix typically includes pepper, salt, nutmeg, and perhaps garlic. Finally, adding some greenery, such as chopped dill or parsley, is a good idea. These additions will render your mashed potatoes exceptionally flavourful!