mashsalt
I am trying to find a way to mix salt into my mashed potatoes without having unpleasant bits of salt appear in each mouthful.
I usually steam them with their skins-on, before mixing in salt, and vegan butter with a touch of truffle oil.
I have tried:
Whisking the salt into the vegan butter before mixing them into the mash. But I can still taste bits of salt in the mash.
Whisking salt directly into mashed potatoes. This is even worse than 1.
Once you've added the mash to the pie, let it cool completely then add grated cheese and a few cubes of butter. Cover tightly with tin foil and freeze. When you're ready to cook it, defrost it and cook as normal. The cheese and butter will melt into the potato, remoistening it.
You may also want to leave the mince a little wetter than usual so that the liquid can be absorbed into the mash from underneath during cooking.
Add the salt in te bowl of egg and potato mixture, right before pouring the mix to the pan. You don't salt the potatoes you salt the whole tortilla.
Even if you use onion. The onion inside the Spanish tortilla tastes always sweet.
Best Answer
Until the salt is dissolved, you will always have the problem of separate grains. It seems that your potatoes are not moist enough for it to happen on its own. And salt won't dissolve in fat.
My suggestion is to choose a liquid - and it can be water, if you insist on staying vegan, else dairy is the typical choice - and dissolve the salt in it. You don't need much, a teaspoonful may be enough. Once you have the salty liquid, mix a small amount of potatoes into the liquid until dispersed. Then add a bit more, repeat, using larger and larger portions of mashed potatoes, until all is mixed. This will give you an even dispersal of the salty taste.