We talked on Thursday about how the French in particular had a very bad view of potatoes to the point of bringing about a law banning them for human consumption in 1748 and were thought to be a cause of leprosy! Potatoes however were still cultivated and used for animal fodder.
This changed for France during the 7 years war (1756 and 1763) and ironically it was a French man, specifically Antoine-Augustin Parmentiervwho was a military pharmacist, that came to realize that the French people had been wrong all along. And how wrong they were, potatoes could easily be classified as my favourite food thanks to their versatility. He was captured and given the choice between eating potatoes or starving to death. While imprisoned he began experimenting with the potato and found that they could actually be quite delicious.
Later, when he made his way back to France, he continued this experimentation. One of the ways he taught the people to cook them was by mashing them and this is one possible beginning of mashed potatoes the way we know them today.
He began a campaign in order to force the government to lift the ban on potatoes and they gave in in 1772.
There were however other books from the 18th century including from two female authors Hanna Glasse of England and Mary Rudolph of America. In, “The Art of Cookery,” Glasse explains the mashed potatoes recipe as: boil potatoes, put them in a saucepan and mash them well with milk, butter, and salt. A similar recipe is found in, “The Virginia Housewife,” by Rudolph.
The Recipe
Ingredients
all link on ingredients are to the ingredient spotlight posts of this blog
6 medium potatoes
~1 cup of milk (or cream, butter optional with cream)
2 tbsp butter
Salt and pepper to taste
Tools
Pot big enough for potatoes to be covered with water and not boil over
A potato masher, a fork if not available
Wet and dry measures
Colander
Optional spoon for more thorough stirring
Directions
I generally suggest peeling your potatoes however if you are using new potatoes this isn't necessary and adds a certain rustic-ness to your mash. If you are using russet potatoes though I think you’d be better off peeling.
After deciding if you’re peeling or not cube your potatoes. This doesn't have to be pretty, just make sure they're all about the same size. The smaller they are, the faster they'll cook but I wouldn't go smaller than 1.5 inches or so. I usually opt for quartering.Place in the pot and cover with water plus about an inch. Bring to a boil over high heat and reduce to medium high until they are very easily pierced with a fork. Remember you're going to be mashing them so soft is good.
Drain them in a colander and put them back in your pot, do not place back on the heat. Add in half your milk (or cream) and all your butter and mash and mix until combined. Add in more milk or cream until you have the consistency that you want. I like stiff mashed potatoes with a little bit of a chunk to them but you may want smoother looser mash potatoes and that's fine too! Add in some salt and pepper, taste and adjust. Serve!
Serving
Most often served as a side to meat like a roast; y’know the standard meat and potatoes thing. I also enjoy it as a substitute to the rice in beans and rice or simply on its own for a smaller meal. There are some fun things we can do with a little extra work and ingredients like duchess potatoes but you’ll have to wait for those.
Short and Gritty
Ingredients
6 medium potatoes
~1 cup of milk (or cream, butter optional with cream)
2 tbsp butter
Salt and pepper to taste
Tools
Pot big enough for potatoes to be covered with water and not boil over
A potato masher, a fork if not available
Wet and dry measures
Colander
Optional spoon for more thorough stirring
Directions
1. Peel and cube potatoes
2. Add to pot of water and bring to a boil
3. Boil until potatoes are soft
4. Strain in colander
5. Put back in pot, add half of milk and all butter
6. Mash and stir adding more milk until you have the consistency you like
7. Add salt and pepper to taste
8. Serve
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