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Home / Tips and Tricks / Make perfectly fluffy mashed potatoes without adding more butter or milk «Food Hacks :: WonderHowTo

Make perfectly fluffy mashed potatoes without adding more butter or milk «Food Hacks :: WonderHowTo



Mashed potatoes are universally loved, and for good reason – they are cheap, tasty and relatively easy to make. What's more, they can be adapted to just about any diet, whether you are vegan, gluten-free or lactose intolerant. And they are a staple for vacations such as Thanksgiving.

There are all kinds of recipes and theories about how to make a perfectly downy puree. However, many of them contain extensive amounts of butter, cream or other assorted dairy products. Turns out there are amazingly easy and inexpensive ways to make your pureed tattoos perfectly fluffy and cloud-like without adding unnecessary calories to the recipe.

Adding a rising ingredient

The answer to perfect mashed potatoes? Sprinkle a pinch baking powder on top of your potatoes before you mash them, just make sure your baking powder is fresh.

Image by Gabrielle Taylor / WonderHowTo

Baking powder and baking powder are both chemical raising agents that cause butchers to rise, which is why they are included in almost all recipes for baked goods. Baking soda should be combined with an acidic ingredient (buttermilk, lemon juice, vinegar, honey, yogurt) to carbon dioxide, a gas that releases small bubbles and makes the goods airy.

Baking powder, which consists of baking powder and tartar, contains all that acidic ingredient, therefore it is better to use when looking for more lightness in your mashed potatoes.

Image by Rachel / Homemade Loaves

Some hardcore bakers insist on making their own baking powder instead of buying it in the shop, bu t you can be lazy like me and just buy it.

Theoretically, you can use baking powder in your mashed potatoes to get the same effect, but you need something sour in the bowl to make carbon dioxide. Add a dollop of buttermilk or yogurt if they are available.

Pro Tip: remove excess water from the Taters

Before adding the baking powder, there is another step you can take to ensure that your taters are the lightest ever. After you have emptied them, put them back in the pan and leave them in the residual heat of cooking for a minute. It is not necessary to turn on the flame again. It will evaporate all the excess water in the potatoes so that they are not moist.

Image via FreeFOODPhotos

If you have used the baking soda plus an acidic approach, you probably have some baking powder left over. What can you do with it? Well, it can make caramelizing onions faster and it can relieve jellyfish stings, make invisible ink and extinguish small fat fires. See Yumi & # 39; s illustration about unexpected use for baking soda for more tips. Also use it to make "hot ice cream" with vinegar, a fun science project.

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Photo cover by Robyn Mackenzie / Shutterstock

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