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==Ingredients== |
==Ingredients== |
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The use of "floury" types of potato is usually recommended for best results, although "waxy" potatoes are sometimes deliberately used for a different texture. Butter (or vegetable oil) and milk or cream is usually added to make smooth, well-flavoured mashed potato. Basic seasoning is [[salt]], [[pepper]], and maybe [[nutmeg]]. Other ingredients and seasonings may be added: , garlic, cheese, [[bacon bits]], sour cream, crisp onion or spring onion, mustard, spices, chopped herbs such as parsley, white turnip, [[wasabi]], etc. A French variation adds egg yolk for '''''Pommes duchesse''''' piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. In low-calorie recipes milk, cream, butter or margarine may be replaced by [[soup stock]] or [[broth]]. |
The use of "floury" types of potato is usually recommended for best results, although "waxy" potatoes are sometimes deliberately used for a different texture. Butter (or vegetable oil) and milk or cream is usually added to make smooth, well-flavoured mashed potato. Basic seasoning is [[salt]], [[pepper]], and maybe [[nutmeg]]. Other ingredients and seasonings may be added: , garlic, cheese, [[bacon bits]], sour cream, crisp onion or spring onion, mustard, spices, chopped herbs such as parsley, white turnip, [[wasabi]], etc. A French variation adds egg yolk for '''''Pommes duchesse''''' piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. In low-calorie recipes milk, cream, butter or margarine may be replaced by [[soup stock]] or [[broth]]. |
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it makes my bbelly scream when the spoon fulll of potatoes goes into my mouth. its my favorite food. I HATE U KEITH |
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==Preparation== |
==Preparation== |
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Revision as of 16:53, 14 April 2009
Mashed potato or potatoes is one way of serving potato. It is made by mashing freshly-boiled (peeled or unpeeled), or sometimes baked, potatoes with a ricer, fork or potato masher. Dehydrated and frozen mashed potatoes are available commercially.
Ingredients
The use of "floury" types of potato is usually recommended for best results, although "waxy" potatoes are sometimes deliberately used for a different texture. Butter (or vegetable oil) and milk or cream is usually added to make smooth, well-flavoured mashed potato. Basic seasoning is salt, pepper, and maybe nutmeg. Other ingredients and seasonings may be added: , garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, mustard, spices, chopped herbs such as parsley, white turnip, wasabi, etc. A French variation adds egg yolk for Pommes duchesse piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. In low-calorie recipes milk, cream, butter or margarine may be replaced by soup stock or broth.
it makes my bbelly scream when the spoon fulll of potatoes goes into my mouth. its my favorite food. I HATE U KEITH
Preparation
Cooking
Mashed potato can take on a glue-like consistency when the starch grains in the potato burst. To avoid this potatoes should not be overcooked. Thinly slicing the potatoes allows them to cook evenly where larger pieces would be either overcooked on the outside by the time heat had penetrated to cook the center, or raw inside. Heston Blumenthal recommends cooking the sliced potatoes for 40 minutes at a controlled temperature of 70°C. [1] To avoid the need for temperature control the potatoes can be boiled until just cooked (10 to 12 minutes).
Mashing
Potatoes are best mashed before adding butter, etc.; the butter or liquid lubricates the lumps of potato making them more difficult to break up. If a food processor or similar is used for mashing it will mechanically break the starch grains and produce an undesirable gluey result.
Uses
Mashed potato can be server together with other dishes, or can be an ingredient of various other dishes, including shepherd's and cottage pie, pierogies, colcannon, dumplings, Cornish pasties, potato croquettes, gnocci, etc.
Gravy can be poured onto mashed potato, sometimes spooned into a hollow called a "tater crater". Many countries have English-style shops that sell pie and mash and bangers and mash.
See also
References
No edit summary |
|||
| Line 6: | Line 6: | ||
==Ingredients== |
==Ingredients== |
||
The use of "floury" types of potato is usually recommended for best results, although "waxy" potatoes are sometimes deliberately used for a different texture. Butter (or vegetable oil) and milk or cream is usually added to make smooth, well-flavoured mashed potato. Basic seasoning is [[salt]], [[pepper]], and maybe [[nutmeg]]. Other ingredients and seasonings may be added: , garlic, cheese, [[bacon bits]], sour cream, crisp onion or spring onion, mustard, spices, chopped herbs such as parsley, white turnip, [[wasabi]], etc. A French variation adds egg yolk for '''''Pommes duchesse''''' piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. In low-calorie recipes milk, cream, butter or margarine may be replaced by [[soup stock]] or [[broth]]. |
The use of "floury" types of potato is usually recommended for best results, although "waxy" potatoes are sometimes deliberately used for a different texture. Butter (or vegetable oil) and milk or cream is usually added to make smooth, well-flavoured mashed potato. Basic seasoning is [[salt]], [[pepper]], and maybe [[nutmeg]]. Other ingredients and seasonings may be added: , garlic, cheese, [[bacon bits]], sour cream, crisp onion or spring onion, mustard, spices, chopped herbs such as parsley, white turnip, [[wasabi]], etc. A French variation adds egg yolk for '''''Pommes duchesse''''' piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. In low-calorie recipes milk, cream, butter or margarine may be replaced by [[soup stock]] or [[broth]]. |
||
it makes my bbelly scream when the spoon fulll of potatoes goes into my mouth. its my favorite food. I HATE U KEITH |
|||
==Preparation== |
==Preparation== |
||
Revision as of 16:53, 14 April 2009
Mashed potato or potatoes is one way of serving potato. It is made by mashing freshly-boiled (peeled or unpeeled), or sometimes baked, potatoes with a ricer, fork or potato masher. Dehydrated and frozen mashed potatoes are available commercially.
Ingredients
The use of "floury" types of potato is usually recommended for best results, although "waxy" potatoes are sometimes deliberately used for a different texture. Butter (or vegetable oil) and milk or cream is usually added to make smooth, well-flavoured mashed potato. Basic seasoning is salt, pepper, and maybe nutmeg. Other ingredients and seasonings may be added: , garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, mustard, spices, chopped herbs such as parsley, white turnip, wasabi, etc. A French variation adds egg yolk for Pommes duchesse piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. In low-calorie recipes milk, cream, butter or margarine may be replaced by soup stock or broth.
it makes my bbelly scream when the spoon fulll of potatoes goes into my mouth. its my favorite food. I HATE U KEITH
Preparation
Cooking
Mashed potato can take on a glue-like consistency when the starch grains in the potato burst. To avoid this potatoes should not be overcooked. Thinly slicing the potatoes allows them to cook evenly where larger pieces would be either overcooked on the outside by the time heat had penetrated to cook the center, or raw inside. Heston Blumenthal recommends cooking the sliced potatoes for 40 minutes at a controlled temperature of 70°C. [1] To avoid the need for temperature control the potatoes can be boiled until just cooked (10 to 12 minutes).
Mashing
Potatoes are best mashed before adding butter, etc.; the butter or liquid lubricates the lumps of potato making them more difficult to break up. If a food processor or similar is used for mashing it will mechanically break the starch grains and produce an undesirable gluey result.
Uses
Mashed potato can be server together with other dishes, or can be an ingredient of various other dishes, including shepherd's and cottage pie, pierogies, colcannon, dumplings, Cornish pasties, potato croquettes, gnocci, etc.
Gravy can be poured onto mashed potato, sometimes spooned into a hollow called a "tater crater". Many countries have English-style shops that sell pie and mash and bangers and mash.