Mashed Potatoes

This article is about the food. For other uses, see Mashed potato (disambiguation).

Mashed potato is a dish prepared by mashing boiled potatoes. Recipes started appearing no later than 1747 with an entry in The Art of Cookery by Hannah Glasse.[1] Dehydrated and frozen mashed potatoes are available in many places.

Ingredients


The use of "floury" types of potato is usually recommended, although "waxy" potatoes are sometimes used for a different texture. 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.[2] Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, mustard, spices such as nutmeg, chopped herbs such as parsley or rosemary, white turnip, and wasabi. A French variation adds egg yolk for pommes duchesse; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. 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 potatoes can be served together with other dishes, or can be an ingredient of various other dishes, including shepherd's and cottage pie, pierogi, colcannon, dumplings, potato croquettes, gnocchi, etc. It is often served with sausages as bangers and mash.

See also

Food portal

References

External links

  • Heston Blumenthal recipes
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