If a restaurant like a steakhouse can supply unlimited mashed potatoes, they may be renamed as a macadamia restaurant. According to the Daily Meal website, the steakhouse's mashed potatoes have a smooth and soft texture, rich milky aroma and a scent, which makes most of them unsatisfactory; in fact, the reason why they have invincible deliciousness is very simple: don't hesitate to add salt and fat.
When making mashed potatoes in your own kitchen, you usually only use a small piece of cream, sprinkle a little salt, and add a small amount of milk, while the chefs in the steakhouse do not hesitate to use milk products. They do not use low-fat or even full-fat milk in their mashed potatoes, which are not thick enough to make the mashed potatoes smooth. The oil content is the key, and the flavorings cannot be saved; these are indispensable elements for the restaurant to quickly serve delicious mashed potatoes.
Daily Meal pointed out that most of the home-made mashed potatoes have "great colors" than steakhouses. Professional chefs usually do not use ordinary milk, buttermilk, half-and-half, and even heavy cream to make mashed potatoes.
In addition, the amount of cream is also amazing, which is an important key to the smooth taste and rich flavor of the steakhouse potato mash. Cream cheese is also another common ingredient because it not only increases the degree of santhemum, but also has a thick flavor; the melted cream cheese perfectly combines with the puree to give it a soft and smooth texture that is difficult to resist.
Cooking experts say that if too little salt is added, the mashed potato will become dull and tasteless, which will definitely not happen in the steakhouse. Salt is an important factor that highlights the flavor of food. Without salt, the mashed potato will not taste like you would expect when enjoying a steak meal. Garlic is also a commonly used flavoring agent, so chefs don’t save money. There is a reason why
steakhouses value mashed potatoes so much. This side dish must be comparable to a perfectly cooked and savory steak, otherwise it will be just a boring starter that can be found anywhere; especially when consumers spend a lot of money to dine in the steakhouse, the side dish must be as good as the main dish. This may be why steakhouses dare not take it lightly for mashed potatoes and side dishes. For example, the mashed potatoes in St. Anselm in Brucklelin, New York is made of pork oil to make the taste more slurry and soft.
Of course, the same technique is suitable for both home and restaurants; next time you make mashed potatoes at home, you might as well add more flavor. If you can get more good reviews, the money spent on more cream and fresh cream is worth it. Once you master this, you will never eat light and tasteless mashed potatoes again.
Responsible editor: Gu Zihuan