Lump-Free Mashed Potatoes

Every family loves mashed potatoes, and every family prepares this simple dish differently. I offer a tried-and-true mashed potato that produces a side dish without a single lump.

Cook: 1 hour

Servings: 3-4

Ingredients

Potatoes – 3-5 Pieces
Butter – 50 Grams
Milk – 150 Milliliters

Directions

If you like mashed potatoes and want to cook them without lumps, there is one little secret. I advise you to use a mixer with wide attachments. It is thanks to them that you can break the lumps well and make a fluffy and tasty puree.
To make the potato boil faster and boil better (this nuance also affects the formation of lumps), cut it into at least 4 pieces.
Cook until tender, but add salt 10 minutes until tender. After that we drain the water, add the butter and start whisking.
Heat the milk to a boil and gradually (!) Add to the potatoes, continuing to beat.
Determine the amount of milk yourself. If you like mashed potatoes less often, then add enough milk to get the desired consistency. When the puree is fluffy and there are no lumps left, it’s done!
And serve directly to the table. After cooling, the puree acquires a different consistency, so it is better to serve it immediately. I had gravy from stuffed cabbage rolls. My little child really liked this dish.

Bon appetit!

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