As of: January 23, 2024, 8:45 a.m
By: Clara Kistner
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Whether with a full-bodied sauce with a nice piece of Sunday roast or combined with spinach and fried eggs - a classic mashed potato always tastes good.
Why laboriously mash the cooked potatoes with a potato masher and not simply use an electric blender?
Some people are probably asking themselves this question after their arms start to get weak while preparing a large pot of mashed potatoes.
But the physical work seems to be paying off, because the classic puree is still usually made with the masher.
Creamy mashed potatoes: Should you use the hand blender?
Many kitchen professionals advise against pureeing when preparing mashed potatoes.
Instead, they swear by the traditional mashing of the potatoes by hand.
“You should only mash potatoes, never puree them,” advises Hamburg chef Marianus von Hörsten.
Classic mashed potatoes with butter, a dash of milk, salt, pepper and nutmeg - but is it mashed or pureed?
(Symbolic image) © agefotostock/Imago
Otherwise the puree will not be smooth, light and airy, but rather tough, sticky and almost pasty.
This is because the starch contained in potatoes comes out more during pureeing,
explains
Chip.de.
Accordingly, the blender method is probably not recommended.
However, if you want to avoid the manual work, you can still use a little trick.
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Because while the blender stirs more, the blender chops up its contents and thus ensures a different consistency of the puree.
According to
Stern,
you could create a wonderfully fluffy mashed potato in the kitchen mixer using predominantly waxy and floury potatoes.
Fluffy and loose “potato snow”
If you have a lot of sauce for your dish and want to add it to mashed potatoes, it's best to make “snow” out of the potatoes.
This even works without any fatty butter or milk.
Add the peeled, boiled potatoes while they are still hot in a potato press
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.
This allows you to press the fluffy, loose potato snow directly onto the plate.
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For a particularly harmonious flavor, melt some butter in a small saucepan over low heat until it turns a nutty brown color.
Stir the butter into the puree little by little, separately from the hot milk, writes the
BR
.
The softly mashed puree can then be briefly gratinated in the oven in a baking dish and covered with a little crumble melt (breadcrumbs mixed with melted butter).
“It’s worth experimenting – especially with this banal dish.
“That’s how you come up with completely new ideas, and it usually tastes really good,” says Matthias Mangold, cookbook author from Venning.
With spices and colorful vegetables, there are no limits to your creativity when it comes to mashed potatoes.
According to
Chip.de
, almost all tubers and roots can be mashed into mash with the potatoes in a ratio of one to two.