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 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 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.
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.
Wire mashers should be used in an up and down motion instead of side to side so that the integrity of the cells stay in tact and the potatoes do not become starchy. Always add softened butter rather than throwing in a cold, hard chunk of butter that may not get mixed in well. You can warm your milk before adding to keep the potatoes warm and make a creamy consistency. Do not let the milk boil though. Use chicken broth instead of milk as this will give them a heartier taste but make sure to test before adding salt since there is salt in the broth.
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
Ben likes his potatoes to be mashed. So if you need some delicious mashed potatoes recipes visit his website that is full of different recipes. He specially recommends his bacon and cheddar mashed potatoes recipe
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