The star chef reveals: Three mistakes we all make with mashed potatoes

Marcus Waring, a renowned and popular UK chef, shared his path to making the perfect mashed potatoes and revealed the common mistakes many of us make with potatoes and explained why it is very worth avoiding them

The star chef reveals: Three mistakes we all make with mashed potatoes

Which of us doesn't like mashed potatoes? It's a very tasty addition to the meat we eat or even just a comforting dish that stands on its own on a cold day. There are those who are capable of making mashed potatoes, but there are some for which this is a dish that is not easy to make - because we do not always manage to crush potatoes the way we want - and there is nothing more annoying about biting a potato block instead of the soft texture of a well-made mashed potatoes. That's why Michelin-starred chef Marcus Waring, who is considered one of the UK's most successful chefs and also a judge on the British Master Chef program, has revealed in his new book his tips for making perfect mashed potatoes.

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Love mashed potatoes? How to prepare it correctly (Shutterstok)

Pot with mashed potatoes (Photo: ShutterStock)

Chef Waring has three main tips - "Cut evenly, cook gently and don't rush," he suggests. Waring claims that many of us make a mistake by cutting the potatoes of different sizes. Another common mistake is that people boil the potatoes too quickly and then don't give them a few minutes to cool.

He explains that the potatoes should be well peeled and then rinsed to make sure they are cut into equal-sized pieces. This is because if we cut them to unequal sizes the small pieces will brew too much and absorb water, making the mashed potatoes pointless.

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Another tip of his is to cook the potatoes with slow-boiling salt. If they boil quickly over high heat, their outside will brew too much before the inside boils enough. This will make the mashed potatoes partially uncooked and less tasty.

After the potatoes have cooked properly (but not falling apart), drain the water and then wait five minutes and let them dry before starting to crush them. Only after that and after we shook them well were the potatoes ready for the crushing action. At this point you can add butter, milk, cheese or herbs to add flavor. enjoy your meal.

Teaches us to make mashed potatoes. Max Warring

Max Waring (Photo: Screenshot)

And these are Taste's secrets to a perfect mashed potatoes