By: Julia Aidan
Submitted: 2009-01-01 22:34:37 | Word Count: 518
Potatoes are a Portuguese discovery and much like the Portuguese villas and Portuguese soccer, it is doing the world proud. This high-carb food is a source of delight to all and has spawned the junk food craze in the world. No burger is good without it, we mean the veg ones. The magic of potato lies in its power to combine with almost anything. Moreover, it can be eaten in many different preparations, each promising to be better than other. Mashed potato is one such variety which is among the favorite of the western taste-bud.
Mashed potato is served after being mashed either by a fork or potato ricer. It can be done both to a peeled potato or an unpeeled potato. Taste buds have developed and this calls for a richer mash. This is where milk, butter, garlic, cheese and bacon oil come into the picture. Well! It simply does a whole world of good to the taste.
[ advertisement ]
Try it with nutmeg, salt or pepper. The choice is practically endless. Try wasabi or white turnip. Season it with herbs if you may like. Overall, mashed potato is something which gives you a pleasure of retaining many choices for your particular preference. It can also be used in gravy, broth or soup stock. Mashed potato is also available as a frozen variety. The connotation associated with a mashed potato is one of extreme richness. It is buttery, frothy and exceptionally rich in fact.
A lot many recipes can be cooked from mashed potatoes. Almost all of them are smash and they can be made fairly quickly. Yes, whether you get your desired potatoes in the end or not depends a lot on what kind of potatoes you use and how you mash them or cook them. Moreover, what you add to them is also equally important.
Wire masher is the most used tool for mashing potato. It can give you a soft and smooth potato or else a grainy one. if you are looking for smooth potatoes that are mashed, go for a potato ricer. It will certainly increase the smoothness of the mash. An electric mixer tops them all. it is used for making the mash in commercial and hospitality outlets. The idea is to create more volume for the potato mash by filing in with air.
Cream cheese and Worcestershire sauce do a whole lot of good as valuable additions. Parsnips and turnips can characterize a cosmopolitan taste-bud for the mashed potatoes. Let’s check out a basic recipe.
Add two pounds of potato and some cold water to a small cauldron and cover it. Use salt and let the water boil. At the end of the process, the potatoes must be soft enough to be worked by a knife. Drain the potato of any water content and heat them over a very low flame.
Further, just mash it with any instrument you feel comfortable with and then blend it with butter and season it with salt and pepper. Its ready to be served.
