Some Like it Mashed - The Story of Mashed Potatoes Recipe

Ever since Sir Walter Raleigh and his bunch of sea-faring men brought potatoes to England from the New World, they have been used in many dishes all over Europe. French fries, potato chips and mashed potatoes have become part of our daily diet thanks to them.

The mashed potatoes recipe, especially, has had a memorable history. It all started in 1771, where a Frenchman, Antoine Parmentier suggested potatoes as a theme for a competition. He won first prize. He cultivated potatoes and even had a group of royal troops guard a farm near Paris. However, the guards may have not been vigilant enough, because peasants managed to steal some from the farm. This effectively launched potatoes into French and, much later, European cuisine.

There are many variations of mashed potatoes recipe around the world. Some like it plain; others add cheese, bacon bits and even wasabi. The French add egg yolk and style them à la Parmentier' in a homage to the man who brought the spuds to them. In England, there are still traditional-style shops selling 'bangers and mash' and 'pies and mash', favorites among the working class. Aside from that, mashed potatoes are added in shepherd's pie, Colcannon and potato croquette.

In making mashed potatoes, you'll need:
- one (1) cup of heavy cream (use low-fat cream if you're watching your figure),
- half (1/2) cup of salted butter,
- salt for seasoning and
- six (6) medium-sized potatoes.

The best potatoes 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.

First, peel of the skin of your spuds. Make sure you take of the eyes, which are flecks of skin embedded in the potato. If you want a rustic taste, you can keep about half of the skin, because the skin contains many nutrients, although they're harder to mash later. Submerge them in cold water to prevent them browning over.

Next, cut them to 2-inch chunks and add them to a decent-sized pot. Pour water until the spuds are totally submerged. Adding salt is optional at this stage. Cover the pot and apply high heat until it comes to a boil. Reduce it to a simmer and allow it for 15 to 20 minutes. To check if they're cooked, poke it with a knife and it should have no trouble entering. If the taters cling to the knife, they need a few more minutes.

Drain the water and allow them to dry, while you heat up some cream and butter in a saucepan at a low temperature. Now comes the fun part; the mashing. Use a food mill or a potato ricer. Avoid using electrical mixers, since they will over-mix the taters and break the starch molecules. The starch is what that gives the dish its wonderful texture. Mix them to a nice and lumpy mixture.

Stir in your butter and cream into the bowl. The following stage requires your imagination. To finish this mashed potatoes recipe you an add anything that suits your palate into the mash. It could be chives, parsley, cheese or leeks.

Potatoes are great for your health since they improve glucose tolerance and protect against colon cancer. I bet Sir Walter Raleigh didn't know that when he thought potatoes are only fit to be thrown into animal feed.

Clement is the cook behind Mashed potatoes recipe where you can find all sorts of mashed potatoes recipes. If you are making your first mashed potatoes of if you want to spice them with something like garlic mashed potatoes recipe, this is the site for you.