Mash potatoes are a beloved food in many cultures. They are typically made with an evil intention: they make your stomach grumble until you taste the telltale yellow and white color.
Mash potatoes are not traditional French fries, but rather a common starch that is variations of potato. Typically they are cooked in butter and/or milk, which creates a creamy texture.
Butter is not very liquidy-type of material, so when cooking with butter, it must be used right away. Some recipes require milk as a liquid to create the creamy texture we want on top of the potato.
However, there are ways to make your own butter that do not need special equipment or training for most people.
Contents:
Butter
Mashing potatoes is a slow, methodical process. Depending on how big your potatoes are, how long you want your mash to cook, and what butter you wanted to use, this can be a long or short process!
Most recipes call for butter but not every single one of them calls for plenty of butter. Some recipes do not require any butter at all. We suggest using butter that is soft and creamy with some texture.
We recommend using a hard but soft butter such as margarine instead of melted butter. This way, the potato Mash can stick to the back of the spoon and stay warm longer!
We also suggest using only one type of potato per batch– Irish Potato hash is too thick to mash easily. We suggest baking or boiling the potatoes first so they are soft and fluffy before trying to make our mash。
Once we make our butter we want to try making some recipes with just margarine as our dough instead of adding melted butter.
Cream
Cream is a very popular flavoring agent in food and drink industries. It can come in many forms and prices, making it an easy way to freshen up your dishes.
Most cream sources are high in fat, like butter or cheese. Therefore, it is not very convenient to just buy a tube of cream and use it as desired. Luckily, there are ways to use cream easily!
Many recipes call for creamed something or some mixture of things. You can just put all the ingredients into a bowl and add enough cream to make a liquid. Or you can put some of them in the container or package they are frozen or stored on, then you have frozen creamed something!
You can also dust some cream on top of your dish or bake give have some creamy texture that goes with the dish.
Salt
Salt is an important seasoning. Most people do not think about where salt comes from, but it is crucial to making Mash Potatoes and French fries!
Salt is made up of sodium, a common base for flavors. When we eat foods that have high sodium content, like fish or chicken products, our bodies need some salt to process the food.
Unfortunately, our bodies cannot use just any salt — most brands contain monodium as the main source of salt. Monodium changes into an equal amount of sodium when it gets heated, so when two things need opposite saltsolutions, one can easily create the other.
This process is called iodide processing or selenideating.
Pepper
A hot pepper that is popular in Szechuan and Asian cuisine is jalapeño. Many fresh jalapeños are not canned, so try the canning method before you write off java pepper.
Like many hot peppers, jalapeño contains capsaicin, a compound that can make your mouth and surrounding area feel hot. However, because of its heat level, it is rarely used as a standalone spice.
To use java pepper as a paleo replacement for cayenne, you must first remove the papery skin and reduce the jalapeño’s heat level. This is done by reducing the amount of cayenne powder used to make the pepper paleo-friendly.
Jalapeños can be eaten whole or jarred with some of our other peppers for an easy Paleo snack.
Mixing spoon
When baking potatoes, it is important to use the right mix of spoonfuls of baking powder. Too much of any ingredient will result in heavy and fluffy potatoes.
Too little of any ingredient will result in crisp, dry potatoes. When baking potatoes, this means a difference in texture. Too soft of a potato will not look or taste like butter and rosemary. If you like harder rims, thinner pats of dough: pay more for the combination.
Mashine your potatoes to create more texture! If you do not have a mixer or handheld tool to create your own mashine, buying one that uses standup rather than rumble technology is worth the investment. They are easy to find, they cost around $5-$7 and they work!
Namedropping
Namedropping is when you give someone enough information about something to make them purchase it but without telling them directly. This can be confusing for others, who might not know if they buy it or not.
Fork
The fork is a critical tool in any mash parlour. Without a proper set of forks, your mash will be missed or nicked while being served or while removing potatoes from the pan to prepare for the next batch.
Like knives andPsalparations, forks are forking utensils. However, whereas a knife is used to cut, fork is used to eat food. Unlike a spoon, which is used to drink water, coffee or tea is served with a spoonful of milk and/or flavor.
As with all kitchen tools and utensils, it is important to know how to use one correctly. For example, when cutting food with a fork, you should not use the hand that holds the fork to support the side of the fork as you would with a knife. You should instead support the edge of the fork!
Instead of using your hand to push down on theforktoopenthepotatheroftheotherhandtoholdthefork.
Potato masher
A potato masher is a valuable tool to have in the kitchen. They can be used to crush some vegetables or even fruits like sweet potatoes or potatoes. Regardless, having one can make a big difference in the preparation of food!
Many people buy potato mashers based on the bullet point that it can be used to crush vegetables. This is true! But how?
Well, most people use their potato masher pressed onto an Vegetables mixture with little or no addition of other foods. This is why it is important to add some extra vegetables to your mash so that it has enough texture.
Another use for your potato masher is on breads and baked goods. If you do not have a bread machine, you can USE IT! There are many ways to make your own baked goods and that is something we will discuss later on.
Peeler
Having a peeler is a must have for most people. But which one you should have can be confusing.
There are many types of peelers: manual, electric, non-electric, adjustable, serrated, etc. Each has its benefits and each one is different in price.
The ones that are manually operated and have a sharp edge on which you can insert the potato will give you the perfect peel every time. The ones that are electric and have a battery attached to it will give you an even faster finish.
But which one you should buy? The answer is: it depends!
Generally, if the potato is not too long or short, then an adjustable knife or serrated blade will work fine.