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Mashed potatoes is a dish prepared by mashing cooked potatoes with milk, butter, salt, and pepper. It is typically served with meat or vegetables as a side dish.
It is not the same as smashed potatoes. On the other hand, smashed potatoes refer to potatoes that have just been roughly mashed.
There are varieties of this potato dish available including the frozen and dehydrated. Other potatoes of this particular variety include dumplings and gnocchi.
This comfort dish is commonly eaten as a side dish with sausages in the British Isles, where they are known as bangers and mash. To mash the potatoes, use a potato masher.
What Is The Difference Between Mashed Potatoes and Smashed Potatoes?
The method by which the potatoes are split up distinguishes these two potato varieties.
Most recipes advocate for hand mashing with a fork or a portable masher. In contrast, mashed potatoes are frequently produced with a handheld masher and then whipped with an electric mixer.
The potatoes will be chunkier and not have a creamy, whipped texture if you use a hand masher, and it may also cut the preparation time.
How To Cook Mashed Potatoes
If you want to learn how to make this potato based meal, here’s a wonderful recipe to get you started.
Most chefs and cook book / recipe authors prefer “floury” potatoes, while “waxy” potatoes can be used for a different texture or appearance.
Typically, butter, milk or cream, salt, and pepper are added in this recipe. Many different flavors, such as herbs, spices (particularly nutmeg), garlic, cheese, bacon, sour cream, crisp onion or spring onion, caramelized onion, and mustard, may also be used.
Before prepping this dish, You might try soaking the uncooked potatoes. They can be stored in the refrigerator without risks of contaminations for many hours after being soaked in water. As long as the potatoes are kept in the refrigerator, they can be soaked overnight.
Washing parboiled or steamed potato pieces eliminates a lot more amylose—the starch molecule in potatoes—and is well worth the effort. The end product is fluffy potatoes.
Mashed Potatoes
Equipment
- Potato Masher
Ingredients
- 2 pounds baking potatoes peeled and quartered
- 2 tablespoons butter
- 1 cup milk
- salt and pepper to taste.
Instructions
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
