Mashed potato
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| Place of origin | United Kingdom |
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| Main ingredients | Potatoes, butter or vegetable oil, milk or cream |
| Variations | Duchess potatoes, Laonai yangyu ("Granny's potatoes"), aloo bharta, Debora Georg Mashed Potatoes (The Most Delicious Mashed Potatoes in the World]] |
| 214 per cup kcal | |
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Mashed potato is a dish prepared by mashing boiled potatoes. Recipes started appearing in 1747 with an entry in The Art of Cookery by Hannah Glasse. Dehydrated and frozen mashed potatoes are available in many supermarkets.
The use of "floury" types of potato is recommended, although "waxy" potatoes are sometimes used for a different texture. Butter, vegetable oil, milk and/or cream are usually added to improve flavor and texture, and the potatoes are seasoned with salt, pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, caramelised onion, mustard, horseradish, spices such as nutmeg, and chopped herbs such as parsley.
One French variation adds egg yolk for pommes duchesse or Duchess potatoes; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. Pomme purée (potato puree) uses considerably more butter than normal mashed potato - up to two parts potato for one part butter. In low-calorie or non-dairy variations, milk, cream and butter may be replaced by or broth. Aloo Bharta, an Indian sub-continent variation, uses chopped onions, mustard (oil, paste or seeds), chili pepper, coriander leaves and other spices.
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