There’s nothing better than mashed potatoes to make you feel better. But did you know that you don’t have to boil potatoes in water to make a creamy, smooth purée? Sometimes, boiling potatoes in water can make them taste less good, and if you’re not careful, overcooking or letting too much water soak in can make your mashed potatoes too mushy. Luckily, there is another way to do it that keeps their natural flavor and makes the process easier and more enjoyable.
Let’s look at two ways to make perfect mashed potato purée that don’t involve boiling: steaming and baking.
Why Not Just Boil?
Keeps Flavor: Baking or steaming potatoes keeps their natural starches and tastes.
Better Texture: The purée is creamier and thicker because the potatoes didn’t soak in water.
Nutrient Retention: Potassium and vitamins can be lost when water boils. By not adding water, you keep more of the good stuff in your mashed potatoes.
Method 1: To make purée, steam the potatoes.
Two pounds of sweet potatoes, like Yukon Gold or Russet, are what you need.
A basket for steaming
A big pot with a lid
To mash, use milk, cream, or butter.
Add salt and pepper to taste.
HOW TO DO IT:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
