The following hint applies to all the beloved mashed potatoes. Each housewife has its own cooking variation, but the essence remains the same - milk and butter are added to the boiled potatoes and all this is mixed until completely homogeneous. There are a lot of nuances - milk, for example, should be warmed up, and butter is best to be added not directly to the potatoes separately, but to melt right in the milk. But our secret today is not about, but about what usually happens even before milk is poured into mashed potatoes and even before the kneading process. As soon as during the next piercing of cooked potatoes with a fork or knife, you come to the unequivocal conclusion that all tubers are boiled evenly and are ready for the subsequent ruthless trampling with a fork, a pusher, a mixer or any other kitchen equipment, you turn off the fire and drain the water. Some housewives leave a little potato broth to make the mashed potatoes not so thick, but in fact you need to dilute the mashed potatoes only with milk, and the whole broth should either be evaporated over low heat or the cooked potatoes should be thrown into a colander. Potato broth will give your mashed potatoes an undesirable flavor.
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