Mashed Potato Recipe

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Dishes like french fries, potato chips, Mashed Potatoes Recipe are a corner stone of several worlds cuisines. But it wasn't usually so. Potatoes had been 1st introduced into Europe and western cuisine by Sir Walter Raleigh who brought them over the sea from the so known as "New world".

A pioneer in the area 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 nearby men and women stole his potatoes from the farm and this is how they grew to become the element of French cuisine.

Today there are plenty of unique methods to make mashed potatoes. Really the simple recipe is not extremely various most of the times, it is what is later additional to the mashed potatoes that makes the big difference. Points like cheese, bacon, onions are often additional to the recipe. There are also lots of recipes that use mashed potatoes as a starting point - potato croquette for instance.

So lets make mashed potatoes. You will need:

- 1 cup of half-half cream (you can also use heavy cream)
- half (1/2) cup of salted butter,
- salt for seasoning and
- six potatoes (medium sized)

Tip quantity 1 - what type of potatoes to use? Use Russet or Yukon Gold potatoes due to the fact they give the finest texture to the recipe. Red potatoes are also very good.

Up coming 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 tougher to mash later but the end outcome will be distinctive.

Now for the subsequent secret - cut your potatoes and make major pieces. Large pieces will absorb less water and will make much better mashed potatoes. Up coming tip - cover them with cold water. Then bring them to boil and let them simmer for all-around 20 minutes. If you can stick a knife in them devoid of problems they are done.

When the potatoes are cooked drain all the water and return them back on reduced heat so all the water evaporates. Make confident you do not burn them. Now is also the time to heat the cream and melt the butter. You can do this in a single sauce pan. When all the water evaporated mash the potatoes. You can determine you smooth or lumpy do you want them to be. But I recommend you do not use electric mixers due to the fact they will overmix the potatoes and ruin the texture.

When the potatoes are mashed mix in the butter and cream. You can do this also prior to you mash the potatoes, I don't think it helps make much of a big difference. Now is also the time to add some other components if you want. Just use your imagination or locate some recipe suggestions that will enable you.

To finish this recipe one additional factor about potatoes. They do not only make a tasty dish, they are also good for your well being. How? They can enhance your glucose tolerance and protect you against colon cancer.

Mashed potato is a frequent way of serving potato.

  • In British cuisine, mashed potato can be served as a side dish, or can be applied as an ingredient to make other dishes this kind of as cottage pie, shepherd's pie, or fisherman's pie.
  • Mashed potatoes (and in fact potato dishes in basic) are also pretty broadly eaten in Irish cuisine. Irish cooks like to add to the basic recipe, to make new distinctive new Irish dishes such as Champ (which is made by adding chopped spring onions and milk), or Colcannon (by adding garlic, and either cabbage or kale)

Here are the components for producing mashed potato:

  • Potatoes
  • Butter
  • Salt
  • Pepper
  • Sour cream (optional)

Here are the techniques to put together the mashed potatoes:

one. Peel the potatoes, and cut them into modest cubes.

two. Boil the cubed potatoes in a pan with water and a tiny salt. You need to boil the potatoes until they are cooked all the way by means of, which will possibly take about ten to 12 minutes if applying a affordable range of potatoes. When you think the potatoes are cooked, you can verify that they are by using a fork or toothpick.

3. Remove the potatoes from the water, and mash them making use of a fork until eventually you reach a smooth texture without having any lumps. During the mashing process you can mix in a little butter (say one tablespoon for just about every 5 or so medium-sized potatoes made use of), and if you like, about the same amount of sour cream too.

four. Add salt and pepper to your taste.

Bear in mind the way mashed potatoes utilised to taste when you were a kid? Not that lumpy and thick dish some call mashed potatoes, but these wonderful dinners when the family members got together and enjoyed terrific dwelling cooking? Very well now you can have effortless creamy mashed potatoes in five straightforward methods.

Here are the techniques:

There are numerous approaches to building mashed potatoes with results ranging from not so fantastic (also lumpy, to dry,) to totally scrumptious. I have observed the strategy described here to be finest I have tried. It is nothing fancy or exotic, but basically a terrific tasting recipe for creamy scrumptious mash potatoes.

1. Use normal Irish Potatoes (some choose Idaho Gold, but not me) peel a five pound bag and cut into medium ( one one/2") chunks.

2. Put the chunks into a pan and boil for approximately 15 minutes (a fork will very easily slide into them when performed).

three. Drain potatoes, spot in mixing bowl and add one 1/two sticks of softened butter and mix right up until there are no lumps.

four. Mix in one to 1 1/2 cups of warmed Half &amp Half. (Mix until you see a creamy texture).

five. Add salt and pepper to taste.

Serve and love or put in crock pot (on very low heat) to serve and get pleasure from later on. This volume need to be adequate to serve 10 adults. To make only sufficient to serve 4 or five adults use half of a five pound bag.

Some may possibly enjoy a moderate sprinkling of onion flakes on the mashed potatoes prior to serving. You now have an straightforward recipe in 5 easy techniques and you will be certain to obtain quite a few compliments on this dish. But there is no have to have to wait for Christmas Dinner to love this recipe. It is good with just about any lunch or dinner. My preferred is Meatloaf or Rotisserie Chicken with Mashed Potatoes.

Who mentioned you can't eat potatoes on a raw food diet plan? Nicely, most raw foodists do! Nevertheless, there are substitutes that can come close to the taste and texture of the astounding mashed potato that are really worth a attempt.

The cooked version of mashed cauliflower as a replacement for mashed potatoes has been about for a although. This is a raw version. By maintaining it raw, you are retaining all of the treasured nutrients of the cruciferous cauliflower whilst mimicking the creamy texture of the mashed potato. This is a ought to attempt.

If you are a raw foodist or if you are basically staying away from spuds, try this delicious faux mashed potato recipe. You may perhaps just obtain it a appropriate replacement!

Mashed "Potatoes"

Substances:
2 cups of chopped cauliflower
one cup cashews, soaked for at least one hour
one/2 cup water
one/two cup chopped chives, set aside one tablespoon to use as a garnish
1 clove of garlic, minced
a single half lemon - juice
two tablespoons Himalayan sea salt

Strategy:
In a effective blender, mix the cashews and cauliflower. Add the lemon juice and water 1 tablespoon at a time. Cease adding when you achieve the desired consistency. When it is whipped together, clear away from the blender and move to a big bowl. Fold in the garlic, chives and sea salt - blend effectively. Garnish with one tablespoon of chives.

For those of you who want the real issue but are vegan, right here is a scrumptious, nutritious recipe for vegan mashed potatoes.

Vegan Mashed Potatoes

Components:
five massive potatoes - what ever wide variety you prefer
two to 3 tbsp. vegan "butter"
Black pepper to taste
1 vegetable bouillon
1/four to 1/two cup potato water right after cooking

Technique:
Peel the potatoes and cut them into quarters. Place them in a large saucepan filled with adequate water to cover. Add the vegetable bouillon to the water. Boil the potatoes in the water until eventually they are soft when poked with a fork. Cooking time is generally 20 to 30 minutes.

Drain the potatoes saving 1/four to 1/two cup of the cooking water. Location the potatoes in a mixing bowl and beat them for two minutes on a reduced setting.

Add the potato water and Ghee. Beat the potatoes on a high setting for another four minutes. Taste the potatoes and add a lot more water or Ghee, if desired in order to reach the desired consistency. Beat once more if you make further additions. Add black pepper to taste. Stir with a spoon and serve.

Raw or cooked potatoes and potato substitutes are wonderful dinner accompaniments. Get pleasure from these great potato recipes with your preferred meal.

Why use a mix when it's easy to make fresh, tasty potato soup oneself? The salty bacon compliments the sweetness of the sauteed onions. Wrap it up all together with a little heavy cream and lots of potatoes. The trick is to mash some of the potatoes and leave some in chunks. Reduce the body fat by substituting turkey bacon for regular bacon and skim milk for the cream. For the reason that you're browning the onions in the bacon excess fat the soup will not be pure white but take on a beige color from the bacon and lots of flavor.

Cut 3 slices of lower sodium bacon into 1 inch slices. Fry till the bacon browns. If you're on a reduced extra fat eating plan, drain the excess fat. Or use turkey bacon instead. Chop one particular medium onion into 1/two inch cubes. Chop two slices of celery into one/two inch cubes. Sautee the veggies above medium heat till they're soft. That need to take, possibly five minutes. Maintain an eye on them. Onion is made up of sugar and they'll burn rapidly at also high a heat.

Add a single quart of lower sodium chicken broth, or four cubes of low/no sodium chicken bouillon cubes and four cups of water. Let the mixture simmer for 15 minutes. No, we haven't forgotten about the potatoes.

Peel 3 medium to large potatoes and chop into one/2 cubes. Add the potatoes to the soup and let simmer on lower heat one more ten minutes. The potatoes ought to be soft and effortlessly pierced with the tip of a knife. Take away about a cup of the potatoes and mash with a fork. Add 1/2 cup to one cup of cream. If you're on a low excess fat diet regime add 1 cup of skim milk with one tablespoon of flour. Stir the flour into the milk, add the mashed potatoes and then add back to the soup.

Bring up to a boil. Turn off the heat and eliminate the pot from the burner. The flour will continue cooking as the soup cools.
Serve with a fresh fruit salad.

Leftovers are good the up coming day. If you don't have fairly adequate soup left, add 1- two cups more chicken broth, 1 cup of frozen corn, and one particular cup of little cooked shrimp.

It's simple to fluctuate the potato soup by adding a couple of diverse elements. Add clams for clam chowder. Smoked sausage goes nicely with the potatoes. Or consider chopped leeks and dill and leave out the bacon. Add chicken and peas and chopped parsley.

Make up a double batch and freeze half for yet another night's supper.

From ground beef to steak, beef can make an fantastic crockpot or slow cooker ingredient. From Swedish Meatballs to Round Steak Bake, these recipes are sure to be a hit with your loved ones. The Swedish Meatballs can be made smaller for appetizers or more substantial as an entree with rice or mashed potatoes. The Veggie Meat Loaf is aptly named as it has onion, bell pepper, and celery. Then potatoes cook close to meatloaf providing your basic meal in 1 pot. The Round Steak Bake also gives you the meat, mushrooms, and potatoes all in a single pot. These recipes make preparing meals a snap!

CROCKPOT SWEDISH MEATBALLS
one lb lean ground beef
one cup fine bread crumbs
1/2 cup milk
1/two tsp onion powder
1/two tsp salt
1/four tsp fresh ground black pepper

Mix over ingredients together properly type into meatballs. Brown meatballs on all sides in a large nonstick skillet. Take away from skillet and drain off any excess fat. Spot meatballs in crockpot or slow cooker. Make the following sauce and pour over meatballs in the cooker:

Sauce
1 cup catsup
two tsp vinegar
one/four cup granulated sugar
1/eight cup Worcestershire sauce

Mix all sauce ingredients collectively to combine. Pour over the meatballs in the cooker. Cover and cook on very low three to 4 hours or until heated through.

VEGGIE MEAT LOAF
1 one/two lbs ground beef
one egg, beaten
1/4 cup milk
one one/two tsp salt
2 slices bread, crumbled
one/2 modest onion, chopped
2 tbsp chopped green bell pepper
2 tbsp chopped celery
4-six medium to substantial potatoes, quartered
one to 2 tbsp butter, melted (adequate to coat potatoes)
ketchup
two or three bell pepper rings for garnish, if sought after

Mix the egg, milk, salt, and bread crumbs make it possible for to soften. Thoroughly combine the mixture ground beef, bell pepper, celery and onion. Shape into a loaf and location in slow cooker or crockpot. Melt the butter and toss potatoes to coat. Organize the potatoes around the meatloaf. Top the meatloaf with ketchup and two or three bell pepper rings, if preferred. Cover and cook on higher from 45 minutes to an hour. Turn heat setting to low and cook for roughly eight hours.

ROUND STEAK BAKE
2 lbs round steak
four massive potatoes, peeled & quartered
two cans (6-oz each and every) mushroom (do not drain)
one pkg dry onion soup mix

Cut the steak into large pieces to match into the crockpot or slow cooker location in cooker. Sprinkle the dry soup mix above the steak.

Location the quartered potatoes evenly more than the steak and pour the mushrooms with liquid over the potatoes and steak.

Spot lid on cooker and cook on substantial three to 4 hrs or on lower 6 to 8 hours till the meat is tender and the potatoes are cooked as a result of.

Yield: four to six serving

Enjoy!

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