Many people are intimidated by the kitchen, not sure of the difference between a potato ricer and a potato masher. With this problem, they are unwilling to take on the task of confronting the holy grail of American comfort food - the mashed potato.
It is unclear where the mashed potato originated, recipes are found all the way back to antiquity. One thing is sure, Americans love mashed potatoes. They can liven up the saddest piece of meat or add elegance to a grand dinner.
This recipe includes not only the basic recipe for mashed potatoes but adds an ingredient list for some delicious add-ins that take mashed potatoes to new heights. Never be afraid to be adventurous in the kitchen, if it sounds good chances are it will taste great.
Basic Homemade Mashed Potatoes:
Main Ingredients:
- 2# russet potatoes
- 1 5oz can evaporated milk
- 4 tbsp butter
- 1/2 tsp salt
- ground black pepper
Optional Add-Ins:
- 3/4 c sour cream
- 4 cloves minced garlic
- 1/2 tsp oregano
- 1/4 c grated parmesan cheese
- 1 c shredded cheese
Basic Mashed Potatoes:
- Scrub potatoes well if you plan to leave the skins on or peel potatoes
- Cut potatoes into 1" cubes
- Put potatoes in large pan of salted water and bring to a boil
- Cook on low boil for 10 to 15 min until soft
- If you are going to add garlic, while potatoes cook saute garlic in 1 tsp olive oil until soft and remove from heat
- Remove from heat and drain well
- Return to pan
- If the potatoes still seem watery, turn heat on low and allow water to evaporate for 3 or 4 min
- Turn heat back off
- Mash potatoes with masher
- Using a wooden spoon, stir in butter
- Add in salt, pepper and evaporated milk and stir vigorously with wooden spoon till fluffy
Add-Ins:
After evaporated milk has been added into potatoes any other added ingredient can be stirred in
If potatoes need to be kept warm, add 1/8 tsp baking powder mixed well. This will keep the potatoes fluffy. The pan can now be placed in a pan of water or put potatoes into the top of a double boiler to kkkep warm until ready to serve. Don't keep potatoes on direct heat or they will scorch.
Potato Pudding:
An alternate method of serving mashed potatoes is to make potato pudding.
Ingredients:
- Same as for basic mashed potatoes above
- Add 3 beaten eggs
Method:
- Heat oven to 350
- Pour potato and egg mixture into a casserole dish
- Bake for 30 min
Other types of potato can be substituted for russets. The type of potato used will effect the texture of your mashed potatoes. Russets become very flaky when boiled and make a very light fluffy mashed potato. Yukon gold potatoes are dense and creamy and will give you a heavier mashed potato but the resulting flavor is much richer. Baby reds are a good choice if you want to leave the skin on. The skin is thin and delicate and will add color to your dish.
To serve mashed potatoes, pile onto a serving plate or in a large bowl. They can be garnished with fresh basil or parsley if desired.
