Lush Mashed Potatoes

Making really fluffy mashed potatoes is not that difficult if you follow a few rules. First, choose root vegetables that are high in starch. Otherwise, the puree will not have a pleasant velvety consistency. Second, add butter (not vegetable!) Butter generously, forgetting for a while about dietary principles. It is quite possible to put 70-100 grams per kilogram of potatoes: mashed potatoes will become much tastier. And thirdly, refuse to use mixers and food processors if they are not equipped with a special attachment: regular whipping will lead to the fact that you will get an incomprehensible and unpleasant sticky mass. Therefore, it is best to quickly rub hot boiled potatoes through a sieve and only then beat with a wooden spoon, gradually adding butter and hot milk, until a fluffy puree is obtained. Try it!

Ingredients

• potatoes with a high starch content - 1 kg
• sour cream with fat content or cream with fat content 20-25% - 250 g
• grated lemon zest - 1 tsp.
• butter - 40 g
• sea ​​salt, ground white pepper - to taste

Directions

1. For a fluffy puree, brush the potatoes thoroughly and then peel them. Cut large tubers into halves or quarters.
2. Put the prepared potatoes in a saucepan and cover with cold water so that it completely covers the tubers. Put on high heat and bring to a boil quickly.
3. Add about 1/2 teaspoon to a pot of potatoes. salt and stir. Reduce fire to low. Cook the potatoes, covered with a lid, until tender (about 20 minutes).
4. Heat sour cream or cream for puree over low heat, stirring constantly. Drain the water from the potatoes. Return the pot to the stove and dry the potatoes, shaking the container occasionally.
5. Mash the potatoes thoroughly. Beat the mixture with a large wooden spoon, then gradually add lemon zest and butter in small portions. Stir.
6. Gradually add sour cream or cream to the resulting puree. Season with salt and pepper to taste. Whisk with a wooden spoon until the mashed potatoes are tender and fluffy.