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We’ve been doing it wrong: an English chef reveals how to cook mashed potatoes

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Jiya Saini
Jiya Saini is a Journalist and Writer at Revyuh.com. She has been working with us since January 2018. After studying at Jamia Millia University, she is fascinated by smart lifestyle and smart living. She covers technology, games, sports and smart living, as well as good experience in press relations. She is also a freelance trainer for macOS and iOS, and In the past, she has worked with various online news magazines in India and Singapore. Email: jiya (at) revyuh (dot) com

We have been cooking mashed potatoes wrongly for years, says a professional British chef. And he shared the right way to do it.

MasterChef TV show host Marcus Wareing has suggested that people cut potatoes into equal-sized pieces after peeling and washing. The size of the pieces is crucial because the smallest ones are overcooked while the largest ones are still hard.

Marcus adds that potatoes should be cooked in salted water and over low heat, because if they are boiled over high heat, the outside may overcook before the center is completely softened, which will spoil their texture.

After cooking, the potatoes should be drained and allowed to rest for five minutes, advises Marcus. Once they have settled, they are ready to be crushed to your liking, adding butter, cheese and herbs.

“Potatoes must be hot enough to incorporate butter,” adds the cook.

Marcus Wareing is an English celebrity chef and current chef at the Michelin-starred Marcus restaurant. Wareing succeeded Michel Roux Jr. as a judge on MasterChef: The Professionals.

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