Ever since Sir Walter Raleigh and his bunch of sea-faring men brought potatoes to England from the New World, they have been used in many dishes all over Europe. French fries, potato chips and mashed potatoes have become part of our daily diet thanks to them.
Since we will be talking about mashed potatoes, lets take a look at the history of this simple but important recipe. Mashed potatoes were first prepared by Frenchman, Antoine Parmentier. He had a potato farm that was even guarded by royal troops guard. But it seems that this guards didn't take their job to seriously and peasants managed to steal them. This is how potatoes and mased potatoes entered French cooking.
Today there are plenty of different ways to make mashed potatoes. Actually the basic recipe is not very different most of the times, it is what is later added to the mashed potatoes that makes the difference. Things like cheese, bacon, onions are often added to the recipe. There are also plenty of recipes that use mashed potatoes as a strating point - potato croquette for instance.
So lets make mashed potatoes. You will need:
- one cup of heavy cream or half-half
- half (1/2) cup of salted butter,
- some salt for the seasoning
- six (6) medium-sized potatoes.
Now for the tips and secrets. The first one is about the best potatoes for making mashed potatoes. The best ones are Russet and Yukon Gold potatoes because the give you smoth and creamy mashed potatoes. Red potatoes are alse great.
The first thing you need to do is peel and wash the potatoes. If you want, you can leave some of the skin on them. This will make your recipe a bit rustic and not so ordinary.
Next tip: cut them to big chunks. Big pieces will cook longer but they will soak less water. Then add them to a decent-sized pot and cover them with cold water (tip No.4!) until the spuds are totally submerged. Adding salt is optional at this stage. Cover the pot and apply high heat until it comes to a boil. Reduce it to a simmer and allow it for 15 to 20 minutes. To check if they're cooked, poke it with a knife and it should have no trouble entering. If the taters cling to the knife, they need a few more minutes.
When the potatoes are cooked drain all the water and return them back on low heat so all the water evaporates. Make sure you don't burn them. Now is also the time to heat the cream and melt the butter. You can do this in one sauce pan. When all the water evaporated mash the potatoes. You can decide you smooth or lumpy do you want them to be. But I suggest you do not use electric mixers since they will overmix the potatoes and ruin the texture.
Stir in your butter and cream into the bowl. The following stage requires your imagination. To finish this mashed potatoes recipe you an add anything that suits your palate into the mash. It could be chives, parsley, cheese or leeks. Your imagination is the limit. You can also find plenty of recipes that will help you turn your basic mashed potatoes into something else.
To finish this recipe one more thing about potatoes. They do not only make a tasty dish, they are also good for your health. How? They can improve your glucose tolerance and protect you against colon cancer.
Since we will be talking about mashed potatoes, lets take a look at the history of this simple but important recipe. Mashed potatoes were first prepared by Frenchman, Antoine Parmentier. He had a potato farm that was even guarded by royal troops guard. But it seems that this guards didn't take their job to seriously and peasants managed to steal them. This is how potatoes and mased potatoes entered French cooking.
Today there are plenty of different ways to make mashed potatoes. Actually the basic recipe is not very different most of the times, it is what is later added to the mashed potatoes that makes the difference. Things like cheese, bacon, onions are often added to the recipe. There are also plenty of recipes that use mashed potatoes as a strating point - potato croquette for instance.
So lets make mashed potatoes. You will need:
- one cup of heavy cream or half-half
- half (1/2) cup of salted butter,
- some salt for the seasoning
- six (6) medium-sized potatoes.
Now for the tips and secrets. The first one is about the best potatoes for making mashed potatoes. The best ones are Russet and Yukon Gold potatoes because the give you smoth and creamy mashed potatoes. Red potatoes are alse great.
The first thing you need to do is peel and wash the potatoes. If you want, you can leave some of the skin on them. This will make your recipe a bit rustic and not so ordinary.
Next tip: cut them to big chunks. Big pieces will cook longer but they will soak less water. Then add them to a decent-sized pot and cover them with cold water (tip No.4!) until the spuds are totally submerged. Adding salt is optional at this stage. Cover the pot and apply high heat until it comes to a boil. Reduce it to a simmer and allow it for 15 to 20 minutes. To check if they're cooked, poke it with a knife and it should have no trouble entering. If the taters cling to the knife, they need a few more minutes.
When the potatoes are cooked drain all the water and return them back on low heat so all the water evaporates. Make sure you don't burn them. Now is also the time to heat the cream and melt the butter. You can do this in one sauce pan. When all the water evaporated mash the potatoes. You can decide you smooth or lumpy do you want them to be. But I suggest you do not use electric mixers since they will overmix the potatoes and ruin the texture.
Stir in your butter and cream into the bowl. The following stage requires your imagination. To finish this mashed potatoes recipe you an add anything that suits your palate into the mash. It could be chives, parsley, cheese or leeks. Your imagination is the limit. You can also find plenty of recipes that will help you turn your basic mashed potatoes into something else.
To finish this recipe one more thing about potatoes. They do not only make a tasty dish, they are also good for your health. How? They can improve your glucose tolerance and protect you against colon cancer.
About the Author:
Ben Cook is the hobby cook behind the mashed potatoes recipe website, where you can find plenty of recipes for your next mashed potatoes. You can try this mashed potatoes recipe with garlic and spice up your next meal.
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