Almost every household in nearly every country knows the delights of mashed potatoes. They may be called something different but they are still that creamy, luscious mounds of goodness that is very popular during Thanksgiving or any other time of the year. In the movie Close Encounters of the Third Kind mashed potatoes were a major part of the plot and they are definitely a major part of dinner. The definition of mashed potatoes is creamy, buttery and fluffy potatoes but in some places they are lumpy and still very good.
Mashed potatoes are easy to make with butter, milk, and seasonings and they can be made differently with garlic, onions, and cheese. There are a few recipes that are less than simple with bacon, and gourmet cheese added then they are re-baked in the oven to make twice baked potatoes. They do not look much like regular mashed potatoes but are just as delicious.
Instant potatoes are available but they may not taste as good as real ones. Edward Asselbergs, a Canadian scientist patented the process that makes them in'62. He developed a way to dehydrate potatoes and a way to rehydrate and use them in today's home. There were some early methods patented in'12 and'54 but they didn't't work as well. Today we don't have to use instant potatoes but can get tubs or already made mashed potatoes that just have to be heated up in the microwave.
A method of making mashed potatoes is to just boil them and mash it with a fork adding only butter. People that like this method enjoy the true flavor of the potato and say that processing it in a mixer damages the potato making it too sticky and starchy. Lots of people like that sticky and starchy texture and this is the way they make them. Some people mash with a wire masher first and then add things to the potatoes or they put them in an electric mixer. An old way to make them is to use an old fashion ricer which is a metal basket with holes in it with a handle and blade. You put the potatoes in the basket and turn the handle which moves the blade squishing the potatoes through the small holes in the basket. The bi product can be whipped up easily making a very smooth mashed potato.
Use russet, Idaho or Yukon Gold potatoes to get the best results when mashing them. To make a simple mashed potato boil two and half pounds of peeled chunked potatoes in 4 quarters of water. After they start to boil just reduce the heat and let them simmer for 15 to 20 minutes or until they seem soft when poked with a fork. Drain the potatoes and put them in a bowl and mash them with a wire masher or put them in a mixer bowl and beat them for a few minutes. Add one fourth cup of milk, one fourth cup of butter, one half teaspoon salt and one half teaspoon pepper and mix well. This will feed 6 people
Try this more complicated method of making mashed potatoes if you are in the mood for something different using cheese and sour cream. Ingredients include 8 to 10 potatoes that have been peeled and cut in chunks measuring about 3 pounds, eight ounce package of cream cheese that has come to room temperature, half of a sixteen ounce tub of sour cream, six tablespoons of butter, one fourth teaspoon of garlic salt, one fourth teaspoon of pepper and one half cup of Cheddar cheese that has been shredded. Place the potatoes in a large pan and cover them with water. Bring them to a boil then simmer for about 20 minutes or until the potato is soft when pierced with a fork. Drain them well and put them in the bowl to your mixer. Add the cream cheese, sour cream, and butter and mix on high. Add the garlic salt and pepper and mix very well until a light and fluffy consistency. You have the choice to add the Cheddar and whip it in or just sprinkle it over top and let it melt over the mashed potatoes.
If you are using a wire masher use an up and down motion so that the cells of the potatoes don't get damaged and become starchy. Butter added to mashed potatoes should always be softened rather then letting it melt while you are making them. If you would like to bring the milk to a simmer before adding to the mashed potatoes they will continue to stay warm and not need to be reheated and they will be silky and creamy. Never let the milk boil however. You can use chicken stock instead of milk to give the mashed potates a different flavor, just watch the salt and taste to make sure they don't get too salty.
Everyone will enjoy your mashed potatoes along with dinner just as they have for many years before. Add bacon, green onions or chives and many different things to make them different every time you serve them. You can place butter or sour cream on top, or try cheese and the every popular gravy. There will never be left overs of mashed potatoes after dinner - 30289
Mashed potatoes are easy to make with butter, milk, and seasonings and they can be made differently with garlic, onions, and cheese. There are a few recipes that are less than simple with bacon, and gourmet cheese added then they are re-baked in the oven to make twice baked potatoes. They do not look much like regular mashed potatoes but are just as delicious.
Instant potatoes are available but they may not taste as good as real ones. Edward Asselbergs, a Canadian scientist patented the process that makes them in'62. He developed a way to dehydrate potatoes and a way to rehydrate and use them in today's home. There were some early methods patented in'12 and'54 but they didn't't work as well. Today we don't have to use instant potatoes but can get tubs or already made mashed potatoes that just have to be heated up in the microwave.
A method of making mashed potatoes is to just boil them and mash it with a fork adding only butter. People that like this method enjoy the true flavor of the potato and say that processing it in a mixer damages the potato making it too sticky and starchy. Lots of people like that sticky and starchy texture and this is the way they make them. Some people mash with a wire masher first and then add things to the potatoes or they put them in an electric mixer. An old way to make them is to use an old fashion ricer which is a metal basket with holes in it with a handle and blade. You put the potatoes in the basket and turn the handle which moves the blade squishing the potatoes through the small holes in the basket. The bi product can be whipped up easily making a very smooth mashed potato.
Use russet, Idaho or Yukon Gold potatoes to get the best results when mashing them. To make a simple mashed potato boil two and half pounds of peeled chunked potatoes in 4 quarters of water. After they start to boil just reduce the heat and let them simmer for 15 to 20 minutes or until they seem soft when poked with a fork. Drain the potatoes and put them in a bowl and mash them with a wire masher or put them in a mixer bowl and beat them for a few minutes. Add one fourth cup of milk, one fourth cup of butter, one half teaspoon salt and one half teaspoon pepper and mix well. This will feed 6 people
Try this more complicated method of making mashed potatoes if you are in the mood for something different using cheese and sour cream. Ingredients include 8 to 10 potatoes that have been peeled and cut in chunks measuring about 3 pounds, eight ounce package of cream cheese that has come to room temperature, half of a sixteen ounce tub of sour cream, six tablespoons of butter, one fourth teaspoon of garlic salt, one fourth teaspoon of pepper and one half cup of Cheddar cheese that has been shredded. Place the potatoes in a large pan and cover them with water. Bring them to a boil then simmer for about 20 minutes or until the potato is soft when pierced with a fork. Drain them well and put them in the bowl to your mixer. Add the cream cheese, sour cream, and butter and mix on high. Add the garlic salt and pepper and mix very well until a light and fluffy consistency. You have the choice to add the Cheddar and whip it in or just sprinkle it over top and let it melt over the mashed potatoes.
If you are using a wire masher use an up and down motion so that the cells of the potatoes don't get damaged and become starchy. Butter added to mashed potatoes should always be softened rather then letting it melt while you are making them. If you would like to bring the milk to a simmer before adding to the mashed potatoes they will continue to stay warm and not need to be reheated and they will be silky and creamy. Never let the milk boil however. You can use chicken stock instead of milk to give the mashed potates a different flavor, just watch the salt and taste to make sure they don't get too salty.
Everyone will enjoy your mashed potatoes along with dinner just as they have for many years before. Add bacon, green onions or chives and many different things to make them different every time you serve them. You can place butter or sour cream on top, or try cheese and the every popular gravy. There will never be left overs of mashed potatoes after dinner - 30289
About the Author:
Ben likes his potatoes mashed. So if you want to find some delicious recipes for mashed potatoes visit his website that is full of different recipes. He specially recommends his healthy mashed potatoes recipe
