Rosemary Gill, a culinary expert, has warned against using water to boil mash (Image: Getty)
A culinary expert has divulged her secret to achieving the perfect , and it surprisingly doesn’t involve boiling them in water.
Mashed potatoes are a staple comfort during the chilly winter months, yet many struggle to master the desired creamy consistency.
For years, countless home cooks have been unwittingly making do with sub-par mash, but one believes she can put an end to this common kitchen blunder.
Rosemary Gill, the director of education at Boston’s Milk Street Cooking School, for fluffy, delectable mash that doesn’t require any special skills to replicate.
The cooking school teacher, which is known for its presence under the handle @177milkstreet, pinpointed the frequent error made by amateur chefs when it comes to mash preparation.
Mashed potatoes can still be fluffy without boiling water (Image: Getty)
In an enlightening video, Rosemary advises: “Simmer your mashed potatoes in milk, not water, potatoes are like paste, they release starches into their cooking liquid.”
She continues, “That becomes liquid gold – allowing us to get lush, silky, creamy, mashed potatoes.”
She also notes, “When you throw out water that you cook your potatoes in, you throw all the starch down the drain, so you’re wasting it.”
A culinary expert has shared her secret to superb mash (Image: Getty)
“The milk becomes our cooking liquid, and a replacement for heavy cream.”
she adds.
Moreover, the innovative content creator shares a nifty tip for those loath to face a pile of dirty dishes, suggesting that potatoes can be mashed directly in the pot without the need for a mixer.
Her followers adored the clever hack garnered widespread admiration, with one fan labelling her a “damn genius” in light of her resourceful approach to cooking.
Another follower echoed this sentiment, stating: “This isn’t how I have been doing my potatoes for years and everyone always asks how are my potatoes so good.”