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( R e d i r e c t e d f r o m M a s h e d p o t a t o e s )
A serving of mashed potatoes in a bowl with two whole
potatoes
Side dish , condiment
United Kingdom [1]
United Kingdom
Hot
Potatoes , butter , milk or cream , salt , black pepper
Duchess potatoes
Mashed potato or mashed potatoes (American , Canadian and Australian English ), colloquially known as mash (British English ),[2] is a dish made by mashing boiled or steamed potatoes , usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes .[citation needed ] Dehydrated instant mashed potatoes [3] and frozen mashed potatoes[4] are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi .[5] [6]
History [ edit ]
An early recipe is found in Hannah Glasse 's The Art of Cookery , published in 1747.[1] Her recipe mashed them in a saucepan with milk, salt, and butter.[7]
Ingredients [ edit ]
Most authors recommend the use of "floury" potatoes with a high ratio of amylose in their starch to achieve a fluffy, creamy consistency and appearance.[8] The best-known floury varieties are King Edward , Golden Wonder, and Red Rascal in Britain and the Russet in North America.[9] However, some recipes use "waxy" potatoes containing more amylopectin in their starch for a different texture or look;[8] for instance, one pounded mashed potato dish from Yunnan cuisine (in southwestern China), uses waxy potatoes to achieve a chewy, sticky texture.[10]
Butter, milk or cream, salt , and pepper are usually added. Many other seasonings may also be used, including herbs (notably parsley and chives ), spices (notably nutmeg ), garlic , cheese , bacon , sour cream , crisp onion or spring onion , caramelized onion, and mustard.[11]
One French variation adds egg yolk for pommes duchesse , or Duchess potatoes , piped through a carrot tube into wavy ribbons and rosettes, brushed with butter, and lightly browned.[12] [13] Some French recipes for pomme purée (potato puree ) use up to one part butter for every two parts potato.[8] [14] 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 . Alu pitika (Assamese : আলু পিটিকা ) is a popular variation of aloo bharta in Assam ,[15] [16] that may occasionally omit mustard and other spices. Alu pitika , made with roasted and smoked potatoes, is especially consumed in the winter.
Industrial cooking of mashed potatoes in a steam-jacketed combi kettle
A plate of sausage and mashed potatoes, with cabbage and onion gravy, commonly known as "
bangers and mash "
Close-up view of mashed potatoes with butter and chives
Mashed potatoes and gravy from an American supermarket
Culinary uses [ edit ]
Mashed potato served with Frankfurter Rippchen , sauerkraut and mustard
Mashed potato can be served as a side dish . In the British Isles, sausages served with mashed potatoes are known as bangers and mash . Mashed potato can be an ingredient of various other dishes, including shepherd's and cottage pie , Orkney clapshot , pierogi , colcannon , dumplings , potato pancakes , potato croquettes and gnocchi . Particularly runny mashed potatoes are called mousseline potatoes.[17]
In the United Kingdom, cold mashed potato can be mixed with fresh eggs and then fried until crisp to produce a 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 .[citation needed ]
Mashed potatoes may be eaten with gravy ,[18] typically meat gravy, though vegetable gravy is becoming more common as the vegetarian and vegan trends see a rise in popularity.[citation needed ]
A potato masher can be used to mash the potatoes.[19] A potato ricer produces a uniform, lump-free, mash.[20]
In India, mashed potatoes made with spices, fried or not, are called chaukha. Chaukha is used in samosas in India and with littee specially in Bihar .[17]
In Turkey , mashed potatoes made with milk, salt, black pepper and butter are called patates puresi .[citation needed ]
See also [ edit ]
Champ
Fufu
Hachis Parmentier
Hutspot
List of Irish dishes
List of potato dishes
Mince and tatties
Perkedel
Government Mashed Potato Scandal
References [ edit ]
^ Package Quantities of Instant Mashed Potatoes . Voluntary product standard. U.S. Department of Commerce, National Bureau of Standards. 1971. p. 1 . Retrieved 28 August 2023 .
^ Sun, D.W. (2016). Handbook of Frozen Food Processing and Packaging . Contemporary Food Engineering. CRC Press. p. 490. ISBN 978-1-4398-3605-7 . Retrieved 28 August 2023 .
^ Marks, G. (1999). The: World of Jewish Cooking . Over 613 Traditional Recipes from Alsace to Yemen. Simon & Schuster. p. 249. ISBN 978-0-684-83559-4 . Retrieved 28 August 2023 .
^ Food Preparation and Cooking: Cookery units. Student guide . Catering and hospitality, NVQ/SVQ2. Stanley Thornes. 1996. p. 280. ISBN 978-0-7487-2566-3 . Retrieved 28 August 2023 .
^ Hannah Glasse , The Art of Cookery , 1747, p. 148 full text
^ a b c Cloake, Felicity (15 March 2010). "What's the best mashed potato method?" . The Guardian . London. Archived from the original on 21 December 2016. Retrieved 12 December 2016 .
^ Randal, Oulton (7 October 2004). "Floury Potatoes" . CooksInfo.com . Archived from the original on 1 December 2017. Retrieved 27 November 2017 .
^ Chinese Cooking Demystified (19 December 2019). Yunnan Pounded Mashed Potato (云南哈尼舂洋芋) . YouTube . Retrieved 12 October 2022 .
^ "Best Mashed Potato Recipes and Toppings – US Potato Board" . Potatogoodness.com. Archived from the original on 12 June 2018. Retrieved 16 April 2018 .
^ Child, J. (1970). Mastering the Art of French Cooking, Volume 2: A Cookbook . Knopf Doubleday Publishing Group. p. 399. ISBN 978-0-394-40152-2 . Retrieved 29 August 2023 .
^ Institute, F.C. (2022). The Fundamental Techniques of Classic Cuisine . ABRAMS. p. 380. ISBN 978-1-61312-255-6 . Retrieved 29 August 2023 .
^ Eppich, Kristen (18 April 2013). "Best mashed potato recipe in the world" . Chatelaine.com. Archived from the original on 10 April 2018. Retrieved 16 April 2018 .
^ Gokhale, Jyoti S.; Lele, S. S.; Ananthanarayan, Laxmi (2021). "Indian Traditional Foods and Diets: Combining Traditional Wisdom with Modern Science of Nutraceuticals and Functional Foods" . Nutrition, Food and Diet in Ageing and Longevity . Healthy Ageing and Longevity. Vol. 14. pp. 357–392. doi :10.1007/978-3-030-83017-5_18 . ISBN 978-3-030-83016-8 . S2CID 244308051 . Archived from the original on 9 December 2022. Retrieved 23 November 2021 .
^ Ananthanarayanan, Laxmi; Dubey, Kriti Kumari; Muley, Abhijeet B.; Singhal, Rekha S. (2019). "Indian Traditional Foods: Preparation, Processing and Nutrition" . Traditional Foods . Food Engineering Series. pp. 127–199. doi :10.1007/978-3-030-24620-4_6 . ISBN 978-3-030-24619-8 . S2CID 210312613 . Archived from the original on 11 July 2022. Retrieved 23 November 2021 – via Springer .
^ a b Dupree, Nathalie (1 November 2012). Mastering the Art of Southern Cooking . Gibbs Smith. ISBN 978-1-4236-2316-8 .
^ Smith, A.F. (2007). The Oxford Companion to American Food and Drink . Oxford Companions. Oxford University Press, USA. p. 321. ISBN 978-0-19-530796-2 . Retrieved 28 August 2023 .
^ Commercial America . The Philadelphia Commercial Museum. 1910. p. 27 . Retrieved 9 January 2017 .
^ Simmons, M.; Table, Sur La (2008). Things Cooks Love: Implements, Ingredients, Recipes . Andrews McMeel Publishing. p. 133 . ISBN 978-0-7407-6976-4 . Retrieved 9 January 2017 .
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