Potatoes are a New World food that was introduced to 16th century Europe by Spanish explorers. About 150 years later the French cultivated the vegetable and it spread throughout Europe as a healthy and affordable food option. By the 18th century, a variety of potato recipes were included in English and American cookbooks. One of the first recipes for mashed potatoes appeared in the 1747 edition of The Art of Cookery Made Plain and Easy by Hannah Glasse. Commonly served as a side dish to meat, mashed potatoes are typically topped with butter or gravy. Over the years they also have been made with add-ins such as roasted garlic, bacon, sour cream, pepper, onions, dill, chives, or cheese.
Recipe Servings: 4
Ingredients
- 4 cups Russet or Yukon gold potatoes, cubed
- 6 cups water
- 1 Tbsp and 1 tsp salt
- ½ cup milk
- 4 Tbsp unsalted butter
- ½ tsp freshly ground black pepper
Directions
- Put potatoes, water, and salt into a large pot. Bring pot to a boil, then simmer for 15–20 minutes until potatoes are softened. Drain.
- In another large pot, warm milk over medium-low heat.
- Add potatoes and butter to milk. Cook on low heat, mashing potatoes with a wooden spoon or potato masher. Adjust seasonings to taste.
- Add salt, pepper, or milk, as desired.
- Whip potatoes into a light fluff.
- Transfer to a serving bowl and serve immediately.
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