Mashed potato explained

See also: Instant mashed potatoes.

Mashed potato
Country:United Kingdom[1]
Course:Side dish, condiment
Served:Hot
Main Ingredient:Potatoes, butter, milk or cream, salt, black pepper
Variations: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. 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

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

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; 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.[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 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.

Culinary uses

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.

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.

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.

See also

Government Mashed Potato Scandal

External links

Notes and References

  1. Smith, A. (2011) Potato: A Global History. London: Reaktion Books.
  2. Web site: Mash: Meaning of Mash . https://web.archive.org/web/20191209172846/https://www.lexico.com/definition/mash. dead. 9 December 2019. Lexico Dictionaries | English.
  3. Book: Package Quantities of Instant Mashed Potatoes . U.S. Department of Commerce, National Bureau of Standards . Voluntary product standard . 1971 . 28 August 2023 . 1.
  4. Book: Sun, D.W. . Handbook of Frozen Food Processing and Packaging . CRC Press . Contemporary Food Engineering . 2016 . 978-1-4398-3605-7 . 28 August 2023 . 490.
  5. Book: Marks, G. . The: World of Jewish Cooking . Simon & Schuster . Over 613 Traditional Recipes from Alsace to Yemen . 1999 . 978-0-684-83559-4 . 28 August 2023 . 249.
  6. Book: Food Preparation and Cooking: Cookery units. Student guide . Stanley Thornes . Catering and hospitality, NVQ/SVQ2 . 1996 . 978-0-7487-2566-3 . 28 August 2023 . 280.
  7. [Hannah Glasse]
  8. News: Cloake . Felicity . What's the best mashed potato method? . The Guardian . London . 15 March 2010 . 12 December 2016 . 21 December 2016 . https://web.archive.org/web/20161221075452/https://www.theguardian.com/lifeandstyle/wordofmouth/2010/mar/15/best-mashed-potato-method . live .
  9. Randal. Oulton. 7 October 2004. Floury Potatoes. CooksInfo.com. en-US. 27 November 2017. 1 December 2017. https://web.archive.org/web/20171201033254/http://www.cooksinfo.com/floury-potatoes. live.
  10. Chinese Cooking Demystified . 19 December 2019. Yunnan Pounded Mashed Potato (云南哈尼舂洋芋). en . 12 October 2022 . .
  11. Web site: Best Mashed Potato Recipes and Toppings – US Potato Board . Potatogoodness.com . 16 April 2018 . 12 June 2018 . https://web.archive.org/web/20180612163226/https://www.potatogoodness.com/mashed-potatoes/ . live .
  12. Book: Child, J. . Mastering the Art of French Cooking, Volume 2: A Cookbook . Knopf Doubleday Publishing Group . 1970 . 978-0-394-40152-2 . 29 August 2023 . 399.
  13. Book: Institute, F.C. . The Fundamental Techniques of Classic Cuisine . ABRAMS . 2022 . 978-1-61312-255-6 . 29 August 2023 . 380.
  14. Web site: Eppich . Kristen . Best mashed potato recipe in the world . Chatelaine.com . 18 April 2013 . 16 April 2018 . 10 April 2018 . https://web.archive.org/web/20180410072040/http://www.chatelaine.com/recipes/mashed-potato-recipe/ . live .
  15. Book: Gokhale. Jyoti S.. Lele. S. S.. Ananthanarayan. Laxmi. Nutrition, Food and Diet in Ageing and Longevity. Indian Traditional Foods and Diets: Combining Traditional Wisdom with Modern Science of Nutraceuticals and Functional Foods. 2021. https://link.springer.com/chapter/10.1007/978-3-030-83017-5_18. Healthy Ageing and Longevity. 14. 357–392. 10.1007/978-3-030-83017-5_18. 978-3-030-83016-8. 244308051. 23 November 2021. 9 December 2022. https://web.archive.org/web/20221209060558/https://link.springer.com/chapter/10.1007/978-3-030-83017-5_18. live.
  16. Book: Ananthanarayanan. Laxmi. Dubey. Kriti Kumari. Muley. Abhijeet B.. Singhal. Rekha S.. Traditional Foods. Indian Traditional Foods: Preparation, Processing and Nutrition. 2019. https://link.springer.com/chapter/10.1007/978-3-030-24620-4_6. Food Engineering Series. 127–199. 10.1007/978-3-030-24620-4_6. 978-3-030-24619-8. 210312613. Springer. 23 November 2021. 11 July 2022. https://web.archive.org/web/20220711135256/https://link.springer.com/chapter/10.1007/978-3-030-24620-4_6. live.
  17. Book: Dupree, Nathalie. Gibbs Smith. 978-1-4236-2316-8. Mastering the Art of Southern Cooking. 1 November 2012.
  18. Book: Smith, A.F. . The Oxford Companion to American Food and Drink . Oxford University Press, USA . Oxford Companions . 2007 . 978-0-19-530796-2 . 28 August 2023 . 321.
  19. Book: Commercial America . The Philadelphia Commercial Museum. . v. 7 . 1910 . 9 January 2017 . 27.
  20. Book: Simmons . M. . Table . Sur La . Things Cooks Love: Implements, Ingredients, Recipes . Andrews McMeel Publishing . 2008 . 978-0-7407-6976-4 . registration . 9 January 2017 . 133.

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