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
Transcribed cooking instructions as an idea can be traced back into the far past, in fact as far into history as early Egypt, and potentially, even further back. In practice though, sadly, these old records were just very basic pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to food historians are some tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Moving our culinary historical trip onwards, we have some books which were published in the fourteenth century : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the curry that we all know today, but instead recipes for the types of meals on the menues of the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices like basil and rosemary. These new culinary innovations was responsible for an outbreak in manuscripts on cooking, most of which are kept safe in private libraries. Over the next few hundred years, the rich families of Wesstern Europe strove to serve up the most extravagent meals, and as a consequence, the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the 1800s that cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and recording popular recipes of the day. The introduction of the TV gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Classic Mashed Potatoes (Disney Kids) recipe.
