Ingredients
4 large potatoes -- peeled
1 water
1/2 cup milk -- or more
2 tbsp butter
1 salt and pepper -- to taste
1 pinch nutmeg -- optional
Directions
Cover the potatoes with cold water and bring to a boil. Cook for 20
minutes, or until tender. (Watch the pot! Potatoes have a tendency to
boil over.) While the spuds are cooking, slowly heat the milk and
butter. When the potatoes are done, drain them and add half the hot
milk mixture. Mash the potatoes with a handheld potato masher or an
electric mixer. Keep adding the hot milk until you reach the proper
consistency (which, of course, varies from family to family). Season
with salt, pepper, and nutmeg, if desired. Serves 4 to 6.
VARIATIONS- *Spuds with Jewels: In a frying pan, heat 1 teaspoon of
vegetable oil and briefly saute 1 diced red pepper (add hot peppers
such as green jalapeno for fire). Stir in 1/2 teaspoon basil.
Immediately pour on top of mashed potatoes.
*Green Potatoes: Use an electric mixer to blend 1 to 2 cups chopped
cooked spinach into one batch of mashed potatoes until they turn
green.
*Red Coats: Use purple, red, or new potatoes with their skins on.
*The Cheddar Broccoli: Mix 1/22 cup grated Cheddar cheese with 1 cup
chopped, steamed broccoli florets and fold into the mashed spuds.
*Prague Potatoes: Panfry 4 strips bacon until crisp. Remove from the
pan and add 1 diced onion, cooking until translucent. Crumble the
bacon into the onion. Top mashed potatoes with bacon, onion, and
drippings, using 1 1/2 teaspoons, or less, of fat per serving.
*Golden Broil: Spread prepared mashed potatoes in an oven-to-table
baking dish. Drizzle 1/2 cup heavy cream over the top and sprinkle
with Parmesan cheese. Broil until the top turns golden.
*Breakfast for Dinner: Serve mashed potatoes in a large bowl topped
with 3 to 4 chopped hard-boiled eggs chopped fresh parsley and chives.
*Tatties'n'Neeps: For the Scots' way of using up leftover mashed
pototoes, mix equal amounts of mashed potatoes and mashed turnips.
*Colcannon: Mix mashed potatoes with l 1/2 cups shredded, cooked,
drained cabbage or kale. 20 *Bangers and Mash: Try this English
recipe - serve plain mashed Potatoes with broiled or pan-seared
sausages ("bangers") on the side.
*Fenced-in Spuds: Surround a mound of mashed potatoes with a fence of
steamed green beans and carrot sticks.
~ - - - - - - - - - - - - - - - - -20
NOTES : Reviewed in "Vegetables your kids will eat," Family Fun
Magazine, May 1996. Flavored to perfection, homemade mashed potatoes
may seem like a lot of work, but a little peeling and mashing are
worth the effort.
Recipe By : Deanna Cook, 1996. Disney's Family Cookbook
Servings: 5 servings
Classic Mashed Potatoes (Disney Kids) Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
It is quite possible to trace the history of recipes far back into distant history, in truth as far back as early Egypt, and possibly even further than that. However, generally, these old records were just primitive pictorial recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to historians is a collection of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. During Roman times 25BC a roman called Apicius wrote a few documents which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into appetizers, entrees and dessert, something that is very familiar to us today. This early Roman chef informs us how the Roman cooks used many different aromatic flavors, including some that we all recognise such as bay, rue and dill. Closer to modern times, we find two interesting recipe books which were published in the 14th Century ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that appears on menues today, but rather recipes for the types of food served to the rich people of the period. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab countries, such as parsley and basil. These new foods and spices led to a surge in recipe publications, some of which are now in private libraries. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Classic Mashed Potatoes (Disney Kids) recipe.
