Potatoes Recipes
6 secrets for a delicious mashed potatoes recipe by Ben Cook
Dishes like french fries, potato chips, mashed potatoes are a corner stone of many worlds cousines. But it wasn’t always so. Popatoes were first introduced into Europe and western cousine by Sir Walter Raleigh who brought them over the sea from the so called “New world”.
A pioneer in the fiels of potatoes and mashed potatoes in Europe was Frenchman, Antoine Parmentier. He grew them on his farm and he even won an award for them. The story goes that local people stole his potatoes from the farm and this is how they became the part of French coisine.
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.
So lets 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,
- some salt for the seasoning
- six (6) medium-sized potatoes.
First tip I will give you is about what kind of potatoes to use. The best ones for mashing are red and Russet Burbank potatoes. They give a rough and unique texture to the end product. If you don’t like lumps in your taters, use Russet and Yukon Gold potatoes. These give a smooth and creamy feel to the whole dish.
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 site, 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 next meal.
Behind the Recipe – Fachamatta’s Potatoes
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