Mashed potato

Mashed potatoormashed potatoes(American,Canadian, andAustralian English), colloquially known asmash(British English),is a dish made by mashing boiled or steamedpotatoes, usually with added milk, butter, salt, and pepper. It is generally served as aside dishto meat or vegetables. Roughly mashed potatoes are sometimes calledsmashed potatoes.Dehydratedinstant mashed potatoesandfrozenmashed potatoesare available. Mashed potatoes are an ingredient in other dishes, such asdumplingsandgnocchi.
The Andean people of South America domesticated as many as 70 different species of potatoes which were commonly prepared by boiling and mashing prior to the European arrival.
An early recipe is found inHannah Glasse'sThe Art of Cookery, published in 1747.Her recipe mashed them in a saucepan with milk, salt, and butter.
Most authors recommend the use of "floury" potatoes with a high ratio ofamylosein their starch to achieve a fluffy, creamy consistency and appearance.The best-known floury varieties areKing Edward, Golden Wonder, and Red Rascal in Britain and theRussetin North America.However, some recipes use "waxy" potatoes containing moreamylopectinin their starch for a different texture or look;for instance, one pounded mashed potato dish fromYunnan cuisine(in southwestern China), uses waxy potatoes to achieve a chewy, sticky texture.
Butter, milk or cream,salt, andpepperare usually added. Many other seasonings may also be used, including herbs (notablyparsleyandchives),spices(notablynutmeg),garlic,cheese,bacon,sour cream, crisponionorspring onion,caramelizedonion, and mustard.
One French variation addsegg yolkforpommes duchesse, orDuchess potatoes, piped through a carrot tube into wavy ribbons and rosettes, brushed with butter, and lightly browned.Some French recipes forpomme purée(potatopuree) use up to one part butter for every two parts potato.In low-calorie or non-dairy variations, milk, cream, and butter may be replaced bysoup stockorbroth.
Aloo bharta, an Indian sub-continent variation, uses choppedonions, mustard (oil,paste, orseeds),chili pepper,corianderleaves, and otherspices.Alu pitika(Assamese:আলু পিটিকা) is a popular variation ofaloo bhartainAssam,that may occasionally omit mustard and other spices.Alu pitika, made with roasted and smoked potatoes, is especially consumed in the winter.
Mashed potato can be served as aside dish. In the British Isles, sausages served with mashed potatoes are known asbangers and mash. Mashed potato can be an ingredient of various other dishes, includingshepherd's and cottage pie, Orkneyclapshot,pierogi,colcannon,dumplings,potato pancakes, potatocroquettes, andgnocchi. Particularly runny mashed potatoes are calledmousselinepotatoes.
In the United Kingdom, cold mashed potato can be mixed with fresh eggs and then fried until crisp to produce apotato cake. This dish is thought to have originated inCornwalland is a popular breakfast item. When instead combined with meat and other leftover vegetables, the fried dish is known asbubble and squeak.
Mashed potatoes may be eaten withgravy,typically meat gravy, though vegetable gravy is becoming more common as vegetarian and vegan diets increase in popularity.
Apotato mashercan be used to mash the potatoes.Apotato ricerproduces a uniform, lump-free, mash.
InIndia, mashed potatoes made with spices, fried or not, are called chaukha. Chaukha is used insamosasin India and withlitti, especially inBihar.
InKenya, 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 withnyama choma, known as grilled meat, which could be either goat or beef.
InTurkey, mashed potatoes made with milk, salt, black pepper, and butter are calledpatates puresi.