Mashed potato

Mashed potato
Place of origin United Kingdom [1]
Main ingredients Potatoes, butter or vegetable oil, milk or cream
Variations Duchess potatoes, Laonai yangyu ("Granny's potatoes"), aloo bharta
Food energy
(per serving)
 214 per cup kcal
Cookbook: Mashed potato  Media: Mashed potato

Mashed potato (British English) or mashed potatoes (American English), is a dish prepared by mashing boiled potatoes. Recipes started appearing in 1747 with an entry in The Art of Cookery by Hannah Glasse.[2] Dehydrated and frozen mashed potatoes are available in many supermarkets.

Ingredients

The use of "floury" types of potato is recommended, although "waxy" potatoes are sometimes used for a different texture.[3] Butter, vegetable oil, milk and/or cream are usually added to improve flavor and texture, and the potatoes are seasoned with salt, pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, caramelised onion, mustard, horseradish, spices such as nutmeg, and chopped herbs such as parsley.[4]

One French variation adds egg yolk for pommes duchesse or Duchess potatoes; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. Pomme purée (potato puree) uses considerably more butter than normal mashed potato - up to two parts potato for one part butter.[3][5] In low-calorie or non-dairy variations, milk, cream and butter may be replaced by soup stock or broth. Aloo Bharta, an Indian sub-continent variation, uses chopped onions, mustard (oil, paste or seeds), chili pepper, coriander leaves and other spices.

Culinary uses

Mashed potato served with Frankfurter Rippchen, sauerkraut and mustard

Mashed potato can be served as a side dish, and is often served with sausages in the British Isles, where they are known as bangers and mash. Mashed potato can be an ingredient of various other dishes, including shepherd's and cottage pie, pierogi, colcannon, dumplings, potato croquettes and gnocchi.

In the United Kingdom, cold mashed potato is mixed with fresh eggs and then fried until crispy to produce the potato cake. This dish is thought to have originated in Cornwall and is a popular breakfast item. When instead combined with meat and other leftover vegetables, the fried dish is known as bubble and squeak.

A potato masher is a utensil which can be used to prepare the potatoes,[6] as is a potato ricer.[7]

See also

References

  1. ↑ Smith, A. (2011) Potato: A Global History. London: Reaktion Books.
  2. ↑ Smith, A. (2011) Potato: A Global History. London: Reaktion Books.
  3. 1 2 Cloake, Felicity (15 March 2010). "What's the best mashed potato method?". The Guardian. London.
  4. ↑ Best Mashed Potato Recipes and Toppings - US Potato Board
  5. ↑ Best mashed potato recipe in the world - Chatelaine.com
  6. ↑ Commercial America. The Philadelphia Commercial Museum. 1910. p. 27. Retrieved January 9, 2017.
  7. ↑ Simmons, M.; Table, Sur La (2008). Things Cooks Love: Implements, Ingredients, Recipes. Andrews McMeel Publishing. p. 133. ISBN 978-0-7407-6976-4. Retrieved January 9, 2017.
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