When to salt potatoes when cooking on mashed potatoes?

Potatoes, potatoes, potatoes - this truly national product is the most used in the kitchens of many peoples of the world. And as a side dish, and as an independent food. Use potatoes and in a variety of fillings for pies and pies of different suits. And how many good and tasty dishes you can make from it! But if almost everyone understands how to boil or fry the tubers, then when to salt potatoes during cooking - not every mistress knows. Or rather, does not give it the proper value: well, salted and okay, and when and under what conditions - it does not matter. And strongly mistaken in doing so! So, we correct mistakes and fill up knowledge: the next article is just about when to salt potatoes during cooking. We hope that our useful tips will help you to understand this issue.

When to salt potatoes during cooking

I must say that the opinions of the cooks - professionals and amateurs - differ in the solution of this problem. But most often one culinary advice is voiced with the appropriate motivation: not a young potato peeled from the peel needs to be poured in the end, before being ready. Motivated by the fact that, salted immediately after boiling water, it, first, absorbs a lot of salt, and secondly - falls apart (which is especially unacceptable when cooking root on a salad, which involves the subsequent accurate cutting). But I must say that both of these motivations look somewhat biased and unconvincing. After all, you can put, for example, less salt or slightly not to cook, and then it will not fall apart. So to follow or not this advice, when to salt potatoes during cooking, you decide.

What is the salt

It is important what salt to use. For example, many landladies now salt everything with sea salt. It is necessary to know that this salt, when it enters the boiling water, breaks up into minerals that make up it. From here, boiled potatoes may have an incomprehensible taste. So it is better to use potatoes still common for all cooked kitchen salt (better natural stone, without additives).

Another way

There is another method, quite often used, when it is necessary to salt potatoes during cooking. The tubers are brought to the ready (pierced with a fork freely). We merge the water and only then we salt the potatoes. Close the lid of the pot, adding more butter and cow, and chat a little to make it mess. So the salt potatoes will take much less, and does not fall apart into its component parts. This method is often used in the preparation of whole potatoes as side dishes.

Young

A young, boiled without peeling, entirely, potatoes can, as many professionals from culinary art say, salt anytime. This will not cause the tubers, boiled in the skin of the special harm, preserving their integrity.

So when to salt potatoes when cooking on mashed potatoes correctly?

It is noticed that potatoes are brewed longer in salt water. In addition, sometimes gets a taste. And if you add to that and the reasoned opinion of scientists that when cooking in salt water, many nutrients "run away" from potatoes, then all the arguments converge to salt root on the puree at the very end, before the readiness. And if you feel nedosol while taking a sample, you can slightly salted out with infusion of milk and mix thoroughly.