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.
The basic way to make mashed potatoes is pretty much the same wherever you go. With some exceptions off course. All the different variations are the result of what is later added to the mashed potatoes. The most common things used to spice up your mased potatoes recipe are cheese, bacon, garlic and onions.
If you want to make mashed potatoes you will need:
- one (1) cup of heavy cream (use low-fat cream if you're watching your figure),
- half (1/2) cup of salted butter,
- salt for seasoning and
- 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.
Next we need to peel the potatoes and wash them. A little secret here is that if you want to make the recipe a bit rustic you can leave some the skin on the potatoes. They will be harder to mash later but the end result will be special.
When it comes to cutting the potatoes I can give you the next tip - do not cut them into small pieces. make big chunks that will not soak up water. They will cook longer but the result will be better. Also cover them with cold water (not warm or hot) and bring them to boil. Then cook them for 15 - 20 minutes over low heat. How do you know if they are cooked? Pierce them with a knife and if it goes in easily they are done.
When they are done drain all the water and put them back on your stove. This way all the water will evaporate, just be carefull not to burn them. In the mean time heat the cream and melt the butter in it. Now mash the potatoes, but don't use electric mixers because they will overmix them and ruin the texture.
When the potatoes are mashed mix in the butter and cream. You can do this also beofre you mash the potatoes, I don't think it makes much of a difference. Now is also the time to add some other ingreedients if you want. Just use your imagination or find some recipe ideas that will help you.
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.
The basic way to make mashed potatoes is pretty much the same wherever you go. With some exceptions off course. All the different variations are the result of what is later added to the mashed potatoes. The most common things used to spice up your mased potatoes recipe are cheese, bacon, garlic and onions.
If you want to make mashed potatoes you will need:
- one (1) cup of heavy cream (use low-fat cream if you're watching your figure),
- half (1/2) cup of salted butter,
- salt for seasoning and
- 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.
Next we need to peel the potatoes and wash them. A little secret here is that if you want to make the recipe a bit rustic you can leave some the skin on the potatoes. They will be harder to mash later but the end result will be special.
When it comes to cutting the potatoes I can give you the next tip - do not cut them into small pieces. make big chunks that will not soak up water. They will cook longer but the result will be better. Also cover them with cold water (not warm or hot) and bring them to boil. Then cook them for 15 - 20 minutes over low heat. How do you know if they are cooked? Pierce them with a knife and if it goes in easily they are done.
When they are done drain all the water and put them back on your stove. This way all the water will evaporate, just be carefull not to burn them. In the mean time heat the cream and melt the butter in it. Now mash the potatoes, but don't use electric mixers because they will overmix them and ruin the texture.
When the potatoes are mashed mix in the butter and cream. You can do this also beofre you mash the potatoes, I don't think it makes much of a difference. Now is also the time to add some other ingreedients if you want. Just use your imagination or find some recipe ideas that will help you.
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 lots of ideas for your next mashed potatoes. You can try this mashed potatoes recipe with garlic and spice up your Sunday lunch.
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