It may surprise people to know and realize, that the potato can be considered a true North American vegetable, and prior to the European explorations of the “New World” during the 16th century, especially by the Spanish in the Peruvian Andes, then later by the British in Virginia, the potato, whether white, russet or sweet potato wasn’t known or grown in the European countries prior to their discoveries of the North American continent. It was in the Peruvian Andes that the varied species of the potato was first grown, then later introduced to North America by trade and commerce between the indigenous Indian nations.
When the early explorers began bringing back potatoes to their countries, they weren’t well received only because quite simply, no one knew how to cook them properly. Instead of using the potato meat itself, they often cooked just the stems and leaves of the potato which were poisonous, and it was no wonder that people became ill and in many instances, were banned from use.(1)
Thankfully, often through trail and error, ways to cook the potato were discovered over the centuries and became one of the largest crops grown in both America and Europe and has perhaps become one of the most versatile foods that can be prepared in a myriad of ways. One of the favorite ways to prepare potatoes, is of course, mashed.
While on occasion as a short-cut I have used any one of the boxed instant mashed potatoes, I have never cared for the taste of them. And yes, perhaps in this frazzled, hectic lifestyle so many of us have, we may not have the time to make mashed potatoes from scratch, and rather grab that box of instant mashed flakes. But nothing beats the taste of the real McCoy. Also, like the versatility of how to prepare potatoes as a wonderful side dish, so are there variations of how one can prepare mashed potatoes, and of which I wish to share here.
Basic Mashed Potatoes
Ingredients:
4 to 6 Medium-Sized Potatoes (Idaho, Eastern or Russet)
3 Tablespoons Butter
⅓ cup milk*
Dash of pepper
Peel and pare potatoes and place in large saucepan of water, bringing to a boil and cook until tender, approximately 25 minutes. Drain well in a colander. Place the potatoes back in saucepan and using a potato masher, mash potatoes until no longer lumpy. To “fine” tune the mashing process, I then use a regular fork and re-mash the potatoes. Place saucepan on stove again over a low flame. Add butter and blend, continually whipping the potatoes, then slowly add milk, then add a dash of pepper to taste. Whipped until the potatoes have a nice fluffy appearance.
* For those who are health conscious, instead of whole milk, one may substitute and use fat free, 2% or 1% milk. Another suggestion too, however, for an even creamier taste, is to add ⅓ cup of buttermilk instead.
Servings: 4
Variations of Mashed Potatoes.
Here is where the fun begins by adding other ingredients to the mashed potatoes and giving them an extra zest. For all the variations of the mashed potatoes, cook potatoes as before but by adding the following.
Garlic and Parsley Mashed Potatoes
Ingredients:
4 to 6 Medium-Sized Potatoes (Idaho, Eastern or Russet)
3 Tablespoons Butter
⅓ cup milk* (see above substitutions)
1 or 2 Cloves Fresh Garlic
½ to 1 Tablespoon of Parsley (according to taste preference)
Dash of pepper
Peel and pare potatoes and place in large saucepan of water add the one or two cloves fresh garlic , bringing to a boil and cook until tender, approximately 25 minutes. Drain well in a colander. Place the potatoes and garlic back in saucepan and using a potato masher, mash potatoes and garlic until no longer lumpy. To “fine” tune the mashing process, I then use a regular fork and re-mash the potatoes. Place saucepan on stove again over a low flame. Add butter and parsley and blend, continually whipping the potatoes, then slowly add milk, then add a dash of pepper to taste. Whipped until the potatoes have a nice fluffy appearance.
Servings: 4
Cheddar and Chives Mashed Potatoes:
Ingredients:
4 to 6 Medium-Sized Potatoes (Idaho, Eastern or Russet)
3 Tablespoons Butter
⅓ cup milk* (see above substitutions)
½ to ¾ cup grated Sharp Cheddar Cheese (again according to taste preference and how much cheese one wants to use)**
1 Tablespoon Chopped Chives
Dash of pepper
Peel and pare potatoes and place in large saucepan of water, bringing to a boil and cook until tender, approximately 25 minutes. Drain well in a colander. Place the potatoes back in saucepan and using a potato masher, mash potatoes until no longer lumpy. To “fine” tune the mashing process, I then use a regular fork and re-mash the potatoes. Place saucepan on stove again over a low flame. Add butter, grated cheese, chives and continually whipping the potatoes until everything is evenly blended, especially the cheese, then slowly add milk, then add a dash of pepper to taste. Whipped until the potatoes have a nice fluffy appearance.
**For the grated cheese, one can either grate the cheese from a “brick” of Sharp Cheddar Cheese or add the same amount of packaged pre-grated cheese.
Servings: 4
Additional ingredient to add for even a better version. Add 1 Tablespoon of Betty Crocker’s Bacos Bacon Bits to the potatoes at the same time you add the butter, grated cheese, and chives
As you can see, there is probably no end to the way one can prepare mashed potatoes, and you may have your own favorites, however, these are my favorite ways to prepare mashed potatoes. Hope you enjoy!
Bon Appétit!
Origins of the Potato
http://www.potato2008.org/en/potato/origins.html
http://whatscookingamerica.net/History/PotatoHistory.htm(1)
