Template:Short description Template:About Template:See also Template:Use dmy dates Template:Infobox food Mashed potato or mashed potatoes (American, Canadian, and Australian English), colloquially known as mash (British English),<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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.Template:Citation needed Dehydrated instant mashed potatoes<ref>Template:Cite book</ref> and frozen mashed potatoes<ref>Template:Cite book</ref> are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.<ref>Template:Cite book</ref><ref>Template:Cite book</ref>
HistoryEdit
An early recipe is found in Hannah Glasse's The Art of Cookery, published in 1747.<ref>Template:Cite book</ref> Her recipe mashed them in a saucepan with milk, salt, and butter.<ref>Hannah Glasse, The Art of Cookery, 1747, p. 148 full text</ref>
IngredientsEdit
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.<ref name=guardian>Template:Cite news</ref> The best-known floury varieties are King Edward, Golden Wonder, and Red Rascal in Britain and the Russet in North America.<ref>Template:Cite journal</ref> However, some recipes use "waxy" potatoes containing more amylopectin in their starch for a different texture or look;<ref name="guardian" /> for instance, one pounded mashed potato dish from Yunnan cuisine (in southwestern China), uses waxy potatoes to achieve a chewy, sticky texture.<ref name="CCD chewy">Template:Cite AV media</ref>
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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
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.<ref>Template:Cite book</ref><ref>Template:Cite book</ref> Some French recipes for pomme purée (potato puree) use up to one part butter for every two parts potato.<ref name="guardian" /><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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 (Template:Langx) is a popular variation of aloo bharta in Assam,<ref>Template:Cite book</ref><ref>Template:Cite book</ref> that may occasionally omit mustard and other spices. Alu pitika, made with roasted and smoked potatoes, is especially consumed in the winter.
- Mashed Potatoes in Steam-jacketed Combi Kettle.jpg
Industrial cooking of mashed potatoes in a steam-jacketed combi kettle
- Sausage Trio, Mash and Cabbage with Onion Gravy.jpg
A plate of sausage and mashed potatoes, with cabbage and onion gravy, commonly known as "bangers and mash"
- Mash Potatoes.jpg
Close-up view of mashed potatoes with butter and chives
- 2021-11-25 21 30 25 Mashed potatoes with gravy from Wegmans in the Franklin Farm section of Oak Hill, Fairfax County, Virginia.jpg
Mashed potatoes and gravy from an American supermarket
Culinary usesEdit
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.<ref name="Dupree">Template:Cite book</ref>
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.Template:Citation needed
Mashed potatoes may be eaten with gravy,<ref>Template:Cite book</ref> typically meat gravy, though vegetable gravy is becoming more common as vegetarian and vegan diets increase in popularity.Template:Citation needed
A potato masher can be used to mash the potatoes.<ref>Template:Cite book</ref> A potato ricer produces a uniform, lump-free, mash.<ref>Template:Cite book</ref>
In India, mashed potatoes made with spices, fried or not, are called chaukha. Chaukha is used in samosas in India and with litti, especially in Bihar.<ref name="Dupree"/>
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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
In Turkey, mashed potatoes made with milk, salt, black pepper, and butter are called patates puresi.Template:Citation needed
See alsoEdit
Template:Portal Template:Div col
- Aligot
- Champ
- Fufu
- Hachis Parmentier
- Hutspot
- List of Irish dishes
- List of potato dishes
- Mince and tatties
- Perkedel
ReferencesEdit
External linksEdit
Template:Potato dishes Template:Thanksgiving Template:Authority control