Dishes like french fries, mashed potatoes are the cornerstone of the kitchen of many worlds. But it was not always like this. Potatoes were first introduced in Europe and western cuisine by Sir Walter Raleigh, who brought them to the sea from the so-called “New World”.
A pioneer in the field of potatoes and mashed potatoes in Europe was the Frenchman Antoine Parmentier. He grew them on his farm and even won a prize for them. History tells us that local people stole their potatoes from the farm and this is how they became part of French cuisine.
Today there are many different ways to mash potatoes. Actually, the basic recipe is not very different most of the time, it is what is then added to the mashed potatoes that makes the difference. Things like cheese, bacon, onion are often added to the recipe. There are also many recipes that use mashed potatoes as a starting point, for example, potato croquettes.
So let’s mash potatoes. Will need:
- a cup of half cream (you can also use thick cream)
- half (1/2) cup salted butter,
- salt to season and
- six potatoes (medium)
Tip number one: what kind of potatoes to use? Use Russet or Yukon Gold potatoes because they give the best texture to the recipe. Red potatoes are also very good.
Then we need to peel the potatoes and wash them. A little secret here is that if you want the recipe to be a little rustic, you can leave some skin on the potatoes. They will be harder to crush later, but the end result will be special.
Now for the next secret: cut your potatoes and make big pieces. Large pieces will absorb less water and make a better mashed potatoes. Next tip: cover them with cold water. Then let them boil and let them simmer for about 20 minutes. If you can drive a knife into them without problems, they are done.
When the potatoes are cooked, drain all the water and return to low heat so that all the water evaporates. Make sure you don’t burn them. Now is also the time to heat the cream and melt the butter. You can do this in a pan. When all the water evaporates, mash the potatoes. You can decide if you are soft or lumpy if you want them to be. But I suggest you do not use electric mixers as they will mix the potatoes too much and ruin the texture.
When the potatoes are crushed, mix the butter and cream. You can also do this before mashing potatoes, I don’t think it makes much difference. Now is also the time to add some other ingredients if you wish. Simply use your imagination or find some recipe ideas to help you.
To finish this recipe, one more thing about potatoes. Not only do they make a tasty dish, they are also good for your health. How? They can improve your glucose tolerance and protect against colon cancer.