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We all make mashed potatoes like this, we are all wrong: the perfect tip that broke the net

A short video provoked a long network storm, leaving one simple question - why haven't we prepared it like this until now?

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• Puree

• Potatoes

• Ticket

Walla!

Food

Tuesday, 04 May 2021, 06:00 Updated: 06:53

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Making mashed potato chips (Facebook / justinflomofficial)

And sometimes, everything we knew was absolute and unshakable truth, all our worldview, everything we thought there was no other way to get to - everything shatters in one viral moment.

To the delicious Instagram page of Walla!

Food

and if this absolute truth is related to mashed potatoes, and if this viral moment is no more than seven seconds of a ticking video, and if it's most "how did we not think of it before?", Then we apologize - 2021 really justifies the hype they linked to it.

Sorry, we got carried away, you probably want it in a short headline: We all made mashed potatoes.

We were all wrong.

We will all now make a thousand times better mashed potatoes.

Success for all of us

The secret of the perfect puree restaurants is really revealed

To the full article

"In ordinary water ?!".

Overwhelmed Parks:

@jeauxp

Reply to @ dawniekins78

♬ original sound - JeauxP

It all started with a short response video, in which Giordyn Parks expressed astonishment (seriously, utter shock) at the way "white people" are making at home mashed potatoes.

"This is their favorite food, and they just take potatoes and boil them in water ?! And without salt ?!", she wondered.

As expected, this click-byte worked.

Countless responses and question marks landed in Parks' door, and she lifted the glove.

But unlike any normative click-byte, there were receipts here.

"Lock the flavors."

Parks explains:

@jeauxp

Reply to @ katiebug918 hope this helps !!

Try it out and let me know what you think !!

❤️❤️❤️

♬ original sound - JeauxP

Parks, a San Antonio resident of Texas, explained in a slightly more detailed polo-up video how * she * prepares the personal mashed potatoes.

Or in her own words - "No problem, I'll tell you all all the Gad-Dam kitchen secrets, okay?".

First, she explained, she leaves the potatoes with their peel ("but you can peel them if you prefer"), rinses them well and rubs them with a little avocado oil (you can go for regular olive oil, that's not the critical point here anyway).

She crosses them, puts them in a pot with * a little * water and salt, then adds in chicken stock or beef stock.

"This is the best way to 'lock in' the flavors, and will cause that when you already add the seasoning and butter to the potatoes, they will become more tender," she explained, "and yes, you should cook them in some meat axis, because you are supposed to serve them - usually - With a portion of meat, no ?.

"Thank you. Thank you. Thank you": The network responds:

@ callynicole29

If you know who she is please let me know!

I would love to personally thank her.

♬ original sound - Okie grown

"It's very difficult to destroy potatoes. I have never met one I did not get along with."

This pair of videos naturally provoked a culinary network storm, a positive and quarrelsome gun only in the sense of "God, I was so disrespectful to you and I was actually wrong and that's the most amazing tip in life and I'm not going to make any more mashed potatoes in any other way.

Parks herself referred to the chain of events in an interview with Bazafid, saying the reactions left her a little overwhelmed and a lot of jokes. "Obviously I knew you could boil potatoes in water, it's the most common method. I just can not understand, even if my life depends on it, why it would be your personal choice when there are options like chicken or beef axis."

She said she experienced both options, and enjoyed them, but "I clearly prefer it with the spindle, even though it's very difficult to destroy potatoes. I have yet to meet one that I did not get along with," she laughed.

This secret, she added, she learned from her grandmother ("the best in the world"), who illustrated to her years ago how such a simple action adds depth and a layer of flavor to a dish that is usually quite uniform in its characteristics.

"She was one of the best cooks I knew, so every cooking tip I got from her became my bible in the kitchen."

Wait, but how do you make an axis?

The American food market offers countless ready-made hinges on the retail shelf, most of them in very good quality and almost all of them are suitable to upgrade to the next puree.

We are, however, poor in these boxes, but that is no reason to give up.

Here, for example, you will find an instructional video for making hot chicken stock by Eran Yeruham, here you will share Yossi Sheetrit's secret for making a browned stock, and it's a furrow with a perfect stock guide.

And the puree itself?

A basic recipe for mashed potatoes can be found here, but we have been making progress for a long time.

David Chang recently revealed how to make mashed potatoes in a restaurant, another chef revealed tricks for making this beloved dish, and a British colleague took it to the more masculine side, with common mistakes we all make.

A little of that and a little of that, back to the parks, and it seems to us that you're all set.

enjoy your meal!

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