Mashed Potatoes; A Staple Of The Dinner Table

Mashed potatoes have been a staple of the dinner table for a very long time and it usually is the most popular dish on the table. Those creamy mounds of potatoes were one of the stars of the show in the movie Close Encounters of the Third Kind and they are usually the stars of the show at the Thanksgiving table as well. They are supposed to be creamy and buttery and some cooks pride themselves on how smooth and velvety they are but, most home cooks may leave some lumps in them and they are still absolutely delicious.

Mashed potatoes are a simple recipe consisting of some butter, milk, pepper and salt added to the potatoes or some cooks beef them up with garlic, green onions and cheese. They are versatile as other things can be added such as vegetables, bacon and other cheeses and they can be placed back in the potato skins and baked again for twice baked potatoes.

Instant potatoes are available in the stores and although they may not be as good as real ones, they are convenient. They were patented by a Canadian scientist named Edward Asselbergs in’62. The dehydrating processes needed to make instant potatoes was invented by him and overshadowed earlier methods invented in’12 and’54. We have that choice of instant potatoes or we can just get tubs of mashed potatoes that only have to be reheated in the microwave.

Just mashing a potato after it has been boiled is good enough for some people. Those same people seem to think that putting potatoes in a mixer and whipping them up ruins them by releasing the starch and making them sticky, but most people like those sticky potatoes like their mothers’ made them. Methods of making mashed potatoes vary from boiling and mashing with a wire masher to baking potatoes in the oven and whipping them with an electric mixer. In the past a ricer has been used to make smooth potatoes. This is a large metal basket with holes in it with a handle attached to a blade that scrapes the inside of the basket. You put the potatoes in and turn the handle and the potato is crushed inside and comes out the holes. These potato threads make a satiny textured mashed potato with some butter and milk added.

To make a simple mashed potato recipe you need to use potatoes suitable for mashing including russet, Idaho or Yukon Gold. You will need to use two and one half pounds potatoes that have been peeled and cut into chunks, one fourth cup of milk, one fourth cup of butter, one half teaspoon of salt, and one half teaspoon of pepper. Put the potatoes in about four quarters of water and start them to boil over high heat. Once they have started to boil cover with a lid. Continue to simmer for 15 or 20 minutes or just pierce the potatoes with a fork to see if they are soft. Drain them and place in a large bowl using a wire masher to squish them or put them in a mixer bowl and start to beat them. Add the milk, the butter, and seasonings and whip until fluffy and smooth. This recipe serves about six 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.

Mashed potatoes are great for a side dish with dinner and your family will just love having them. Add in bacon, chives, onions, and other things to give them more interest or just serve them plain. Use butter, sour cream or a little cheese to give them some vitality or you can top them with gravy. One guarantee, there probably will not be any left after dinner is over.

Ben likes his potatoes mashed. So if you are looking for some delicious recipes for mashed potatoes visit his website that is full of different recipes. He specially recommends his healthy mashed potatoes recipe