Cooking with potatoes and mashed potatoes recipe

Potatoes all arund the world

In most parts of the world, potatoes are a staple food thanks to its versatility while cooking. There are hundreds, and probably thousands of ways to cook potatoes. Similarly, you can combine potatoes with other ingredients to produce unmatched and mouthwatering recipes.

Lets get started, lets look at the common ways of cooking potatoes; you can have plain boiled potatoes, mashed, fried, stewed, baked or chipped potatoes among many other ways. It is advisable to select potatoes by the way you are planning to use them. For example, the russet potato is used best for baking, frying, mashing and roasting. The Long whites potatoes are best used for boiling, baking, roasting and frying. The round red, round white and new potatoes are best used for boiling.

For starters you can try and make whipped potatoes. You will need 8 potatoes, milk (1/3 cup), butter ( cup) and some salt and pepper.

This recipe is very easy. You need to cook the potatoes so first peel them and cut them into big pieces. Put them in a saucepan and cover them with water. turn the heat on and wait for them to boil then let them simmer for 15 or 20 minutes until the potatoes are done. When potatoes are cooked drain the water and beat the potatoes in the saucepan. In another pan melt the butter and milk and then add them to the potatoes. Use a mixer to beat the potatoes until they become fluffy.

The there is a recipe that is known worldwide - a recipe for French fries. Take a few baking potatoes, that we mentioned before. For 4 people you will need 6 big potatoes. Then you also need frying oil and salt. First you need to peel the potatoes and then cut them in strips that are somewhere up to 1/2 inch wide. You know how French fries look like. now comes a nice trick. to get the starch out and make fries more crunchy soak them in ice cold water for at least one hour. Then heat the oil (375 degrees) and drain the potatoes. Put the potatoes in frying basket and fry until they are golden brown. Add some alt and you are done.

There are a few more tricks that I can share. Like if you are making mashed potatoes and you want them to be really rich you can cook them in skimmed milk instead of in water. Or if you want your baked potatoes to have a crispy skin, rub some oil or butter on them before you bake them.

A great thing about potatoes is that almost everyone likes them. There are not many people that do not eat potatoes so if you make a meal out of potatoes you can not go wrong.

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Mashed potatoes tips and trick

Dishes like french fries, potato chips, mashed potatoes are a corner stone of many worlds  cousines. But it wasn't always so. Popatoes were first introduced into Europe and western cousine by Sir Walter Raleigh who brought them over the sea from the so called "New world".

A pioneer in the fiels of potatoes and mashed potatoes in Europe was Frenchman, Antoine Parmentier. He grew them on his farm and he even won an award for them. The story goes that local people stole his potatoes from the farm and this is how they became the part of French coisine.

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  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.

So lets make mashed potatoes. You will need:

- one cup of half-half cream (you can also use heavy cream)

- 1/2 cup of butter (salted)

- salt for seasoning and

- six potatoes (medium sized)

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.

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.

Now for the next secret - cut your potatoes and make big pieces. Big pieces will absorb less water and will make beter mashed potatoes. Next tip - cover them with cold water. Then bring them to boil and let them simmer for around 20 minutes. If you can stick a knife in them without problems they are done.

When they are done drain all the water and put them back on your stove. This way all the water will evaporate, just be carefull not to burn them. In the mean time heat the cream and melt the butter in it. Now mash the potatoes, but don't use electric mixers because they will overmix them and ruin the texture.

When the potatoes are mashed mix in the butter and cream. You can do this also before you mash the potatoes, I don't think it makes much of a difference. Now is also the time to add some other ingredients if you want. Just use your imagination or find some recipe ideas that will help you.

Potatoes are great for your health since they improve glucose tolerance and protect against colon cancer.

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linjingjing 7 years ago

Funny article

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