6 Secrets To A Delicious Mashed Potatoes Recipe

As you probably know potatoes come from the "New world"

. They were brought into the western cousine by Sir Walter Raleigh. After the first few misunderstandings potatoes made their way into the meals all over Europe. French fries anyone?

Since we will be talking about mashed potatoes, lets take a look at the history of this simple but important recipe. Mashed potatoes were first prepared by Frenchman, Antoine Parmentier. He had a potato farm that was even guarded by royal troops guard. But it seems that this guards didn't take their job to seriously and peasants managed to steal them. This is how potatoes and mased potatoes entered French cooking.

The basic way to make mashed potatoes is pretty much the same wherever you go. With some exceptions off course. All the different variations are the result of what is later added to the mashed potatoes. The most common things used to spice up your mased potatoes recipe are cheese, bacon, garlic and onions.

To make delicious mashed potatoes you need:

- one cup of heavy cream or half-half

- half cup of butter (salted)

- salt for seasoning and

- six (6) medium-sized potatoes.

Now for the tips and secrets. The first one is about the best potatoes for making mashed potatoes. The best ones are Russet and Yukon Gold potatoes because the give you smoth and creamy mashed potatoes. Red potatoes are alse great.

The first thing you need to do is peel and wash the potatoes. If you want, you can leave some of the skin on them. This will make your recipe a bit rustic and not so ordinary.

Next tip: cut them to big chunks. Big pieces will cook longer but they will soak less water. Then add them to a decent-sized pot and cover them with cold water (tip No.4!) 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 put them back on low heat so all the water evaporates (less water better taste!). In the mean time 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. Your imagination is the limit. You can also find plenty of recipes that will help you turn your basic mashed potatoes into something else.

To finish this recipe one more thing about potatoes. They do not only make a tasty dish, they are also good for your health. How? They can improve your glucose tolerance and protect you against colon cancer.

by: Ben Cook

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