Region: International
Category: Vegetables
Season: Any
Difficulty: Easy but special equipment needed
The first culinary use of the
potato in the Mediterranean was in stews.
The Spaniard who is credited with discovering the potato for Europeans
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was Pedro de Cieza de León (1520-1554) the Spanish conquistador and chronicler of Peru, who in 1538 said that boiled potatoes were as tender
as a cooked chestnut. The cooked
potatoes were also mashed coarsely and served with oil, vinegar, and
pepper. The modern mashed potato, as represented
in this recipe, came later and there is a certain mystique to properly cooked
mashed potatoes. The knack to it all is
adding the ingredients slowly and not over-processing the potatoes with too
much whipping.
Yield: Makes 4 servings
Preparation Time: 50 minutes
1 1/4 pounds baking potatoes (such as Idaho russet), peeled and cut into 2-inch cubes
1/4 cup (1/2 stick) unsalted butter
Salt to taste
6 tablespoons warm whole milk
1. Place the potatoes in a medium-size casserole or saucepan and cover with cold water by 1 inch or so. Turn the heat to medium and when it comes to a boil, after about 20 minutes, cook another 20 minutes. The potatoes are done when a skewer can glide easily to the center of the potato without any resistance. Immediately remove the potatoes before they cook any more by pouring the water out and placing the potatoes in a food mill or ricer. If you don't have a food mill or a ricer it is better to mash by hand with a potato masher rather than an electric mixer or food processor, which will make the potatoes gummy.
2. Pass the potatoes through the food mill or ricer back into the casserole or saucepan you used to boil them. Or place them in the saucepan and mash with a potato masher. Over very low heat beat in small slices of the butter with a wooden spoon, one at a time, until each is absorbed. Season with salt and slowly beat in the warm milk. Add more milk, depending on the consistency you like. Taste and correct the salt and serve immediately.
Posted: 09/17/2007