Mashed Potato

No matter where you go in the world, mashed potato is a common way of serving potatoes with a meal. First you have to cook the potatoes and then mash them using a masher. You can also rice the potatoes using a device called a ricer. When you plan to serve mashed potatoes, you also have to cook more than you would need if you were serving them whole.

When you have the potatoes mashed, then you add other ingredients, such as butter and milk to make them creamy. Some people add cheese, bacon, garlic, sour cream or vegetable oil to the potatoes to add to the flavor of the dish. Pommes Dushesse is one mashed potato dish popular in French cuisine. Egg yolks are mixed with the potatoes and the mixture is piped through tubes to form wavy lines.

The texture of the potatoes you use will determine the texture of the mashed potato. Some potatoes are waxy, which means they have a lot of water in them. This is quite common with new potatoes harvested in the spring and early summer. Other potatoes are floury or dry and are the ones harvested in late summer and early autumn. Floury potatoes are the best ones for making mashed potatoes because they have just the right texture when milk and butter are added. The Waxy potatoes become too watery when you add these ingredients.

Mashed potato is a key ingredient in many dishes, such as Shepherd’s Pie, Pierogies, and for making potato patties or croquettes. When you don’t have time to boil the potatoes for mashing, you can use the dehydrated instant mashed potatoes that can be ready to eat in a matter of minutes. All you have to do is boil water, add butter and milk and then add the dry flakes until you have the right consistency.