Course | Side dish, condiment |
---|---|
Place of origin | South America [1] |
Region or state | Altiplano |
Main ingredients | 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.[ 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]
The Andean people of South America domesticated as many as 70 different species of potatoes which were commonly prepared by boiling and mashing prior to the European arrival. [1]
An early recipe is found in Hannah Glasse's The Art of Cookery , published in 1747. [7] Her recipe mashed them in a saucepan with milk, salt, and butter. [8]
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. [9] The best-known floury varieties are King Edward, Golden Wonder, and Red Rascal in Britain and the Russet in North America. [10] However, some recipes use "waxy" potatoes containing more amylopectin in their starch for a different texture or look; [9] for instance, one pounded mashed potato dish from Yunnan cuisine (in southwestern China), uses waxy potatoes to achieve a chewy, sticky texture. [11]
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. [12]
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. [13] [14] Some French recipes for pomme purée (potato puree) use up to one part butter for every two parts potato. [9] [15] 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, [16] [17] that may occasionally omit mustard and other spices. Alu pitika, made with roasted and smoked potatoes, is especially consumed in the winter.
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. [18]
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, [19] typically meat gravy, though vegetable gravy is becoming more common as vegetarian and vegan diets increase in popularity.[ citation needed ]
A potato masher can be used to mash the potatoes. [20] A potato ricer produces a uniform, lump-free, mash. [21]
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. [18]
In Kenya, mashed potatoes are eaten in the form of a dish called irio, native to the Kikuyu tribe. The dish mainly incorporates corn and peas along with other ingredients into the potatoes. It is often accompanied with nyama choma, known as grilled meat, which could be either goat or beef. [22]
In Turkey, mashed potatoes made with milk, salt, black pepper and butter are called patates puresi.[ citation needed ]
Turkish cuisine is largely the heritage of Ottoman cuisine, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt or gravy browning or bouillon cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, noodles, fries (chips), mashed potatoes, or biscuits.
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Biryani is a mixed rice dish popular in South Asia, made with rice, meat or seafood, and spices. To cater to vegetarians, vegetables or paneer can be substituted for the meat or seafood. Sometimes eggs or potatoes are also added.
Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, with the yolk scooped out and then refilled having been mixed with other ingredients such as mayonnaise, mustard and sprinkled with paprika, cinnamon or curry powder. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish is popular in Europe, North America and Australia.
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat. Both are centred on the main ingredient — rice. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The traditional way of cooking and the cuisine of Assam is very similar to South-East Asian countries such as Thailand, Burma (Myanmar) and others. The cuisine is characterized by very little use of spices, little cooking over fire, and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient; beef used to be eaten before British colonialism, and some continue to do so. Preparations are rarely elaborate. The practice of bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam. The preferred oil for cooking is the pungent mustard oil.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.
Maharashtrian or Marathicuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
Stamppot is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables and typically garnished with sausages.
Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.
Many cuisines feature eggplant salads and appetizers.
Baigan bharta, also spelled bainganbharta or baigan chokha is an Indian dish prepared by mashing or mincing grilled eggplant (baigan) with tomato, onion, herbs and spices, with variations being common from chef to chef. Traditionally, cooking the eggplants over charcoals, inside of a tandoor, barbecue grill or oven, or even directly applying flame to the outside of the fruit infuses the dish with a smoky flavour; the blackened skin is then easily peeled and the eggplant may be further prepared.
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. Dal Puri
Bhurta, vorta, bhorta, bharta or chokha is a lightly fried mixture of mashed vegetables in the cuisine of the Indian subcontinent.
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