Mashed potato

Last updated

Mashed potato
Sous vide mashed potatoes.jpg
A serving of mashed potatoes in a bowl with two whole potatoes
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]

Contents

History

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]

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. [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.

Culinary uses

Mashed potato served with Frankfurter Rippchen, sauerkraut and mustard Frankfurter-rippchen-mit-kraut-kpl.001-1.jpg
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. [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 ]

See also

Related Research Articles

<span class="mw-page-title-main">Turkish cuisine</span> Culinary traditions of Turkey

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.

<span class="mw-page-title-main">Louisiana Creole cuisine</span> American regional cuisine

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.

<span class="mw-page-title-main">Meatloaf</span> Dish of baked or smoked shaped ground meat

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.

<span class="mw-page-title-main">Punjabi cuisine</span> Regional cuisine from the Punjab region of India and Pakistan

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.

<span class="mw-page-title-main">Russian cuisine</span> Culinary traditions of Russia

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.

<span class="mw-page-title-main">Biryani</span> Rice-based dish from South Asia

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.

<span class="mw-page-title-main">Deviled egg</span> Egg-based dish

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.

<span class="mw-page-title-main">Assamese cuisine</span> Culinary tradition

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.

<span class="mw-page-title-main">Stamppot</span> Dutch potato dish

Stamppot is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables and typically garnished with sausages.

<span class="mw-page-title-main">Fricassee</span> Method of cooking meat

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.

<span class="mw-page-title-main">Eggplant salads and appetizers</span>

Many cuisines feature eggplant salads and appetizers.

<span class="mw-page-title-main">Baingan bharta</span> Indian dish, bearing a resemblance to baba ghanoush

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

<span class="mw-page-title-main">Bhurta</span> Fried mixture of mashed vegetables

Bhurta, vorta, bhorta, bharta or chokha is a lightly fried mixture of mashed vegetables in the cuisine of the Indian subcontinent.

<span class="mw-page-title-main">Malaysian Indian cuisine</span> Cuisine of ethnic Indian communities of Malaysia

Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian-inspired in character and taste. A typical Malaysian Indian dish is likely to be seasoned with curry leaves and whole and powdered spice, and to contain fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.

<span class="mw-page-title-main">Onion sauce</span>

Onion sauce is a culinary sauce that uses onion as its primary ingredient. Some onion sauces may use several types of onions in their preparation. Some onion sauces are brown in color, while others are white.

References

  1. 1 2 Office of National Research Council. 1989. Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation. National Academy Press, Washington, D.C. online
  2. "Mash: Meaning of Mash". Lexico Dictionaries | English. Archived from the original on 9 December 2019.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Potato: A Global History. Reaktion Books. 2011. ISBN   9781861897992 . Retrieved 10 December 2024.
  8. Hannah Glasse, The Art of Cookery , 1747, p. 148 full text
  9. 1 2 3 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.
  10. Randal, Oulton (7 October 2004). "Floury Potatoes". CooksInfo.com. Archived from the original on 1 December 2017. Retrieved 27 November 2017.
  11. Chinese Cooking Demystified (19 December 2019). Yunnan Pounded Mashed Potato (云南哈尼舂洋芋). YouTube . Retrieved 12 October 2022.
  12. "Best Mashed Potato Recipes and Toppings – US Potato Board". Potatogoodness.com. Archived from the original on 12 June 2018. Retrieved 16 April 2018.
  13. 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.
  14. Institute, F.C. (2022). The Fundamental Techniques of Classic Cuisine. ABRAMS. p. 380. ISBN   978-1-61312-255-6 . Retrieved 29 August 2023.
  15. 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.
  16. 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.
  17. 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.
  18. 1 2 Dupree, Nathalie (1 November 2012). Mastering the Art of Southern Cooking. Gibbs Smith. ISBN   978-1-4236-2316-8.
  19. 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.
  20. Commercial America. The Philadelphia Commercial Museum. 1910. p. 27. Retrieved 9 January 2017.
  21. 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.
  22. "Kenyan Mashed Potatoes: Irio".