Mashed potato

Mashed potato or mashed potatoes (American, Canadian, and Australian English), colloquially known as mash (British English),^[2] is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt, and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes. Dehydratedinstant mashed potatoes^[3] and frozen mashed potatoes^[4] are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.^[5][6]

An early recipe is found in Hannah Glasse's The Art of Cookery, published in 1747.^[7] Her recipe mashed them in a saucepan with milk, salt, and butter.^[8]

Most authors recommend the use of "floury" potatoes with a high ratio of amylose in their starch to achieve a fluffy, creamy consistency and appearance.^[9] The best-known floury varieties are King Edward, Golden Wonder, and Red Rascal in Britain and the Russet in North America.^[10] However, some recipes use "waxy" potatoes containing more amylopectin in their starch for a different texture or look;^[9] for instance, one pounded mashed potato dish from Yunnan cuisine (in southwestern China), uses waxy potatoes to achieve a chewy, sticky texture.^[11]

Butter, milk or cream, salt, and pepper are usually added. Many other seasonings may also be used, including herbs (notably parsley and chives), spices (notably nutmeg), garlic, cheese, bacon, sour cream, crisp onion or spring onion, caramelized onion, and mustard.^[12]

One French variation adds egg yolk for pommes duchesse, or Duchess potatoes, piped through a pastry tube into wavy ribbons and rosettes, brushed with butter, and lightly browned.^[13][14] Some French recipes for pomme purée (potato puree) use up to one part butter for every two parts potato.^[9][15] In low-calorie or non-dairy variations, milk, cream, and butter may be replaced by soup stock or broth.

Aloo bharta, an Indian sub-continent variation, uses chopped onions, mustard (oil, paste, or seeds), chili pepper, coriander leaves, and other spices. Alu pitika (Assamese: আলু পিটিকা) is a popular variation of aloo bharta in Assam,^[16][17] that may occasionally omit mustard and other spices. Alu pitika, made with roasted and smoked potatoes, is especially consumed in the winter.

• 
  Industrial cooking of mashed potatoes in a steam-jacketed combi kettle
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  A plate of sausage and mashed potatoes, with cabbage and onion gravy, commonly known as "bangers and mash"
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  Close-up view of mashed potatoes with butter and chives
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  Mashed potatoes and gravy from an American supermarket

Mashed potato can be served as a side dish. In the British Isles, sausages served with mashed potatoes are known as bangers and mash. Mashed potato can be an ingredient of various other dishes, including shepherd's and cottage pie, Orkney clapshot, pierogi, colcannon, champ, dumplings, potato pancakes, potato croquettes, and gnocchi. Particularly runny mashed potatoes are called mousseline potatoes.^[18]

イギリスでは、冷めたマッシュポテトに新鮮な卵を混ぜてカリッと揚げると、ポテトケーキが作られます。この料理はコーンウォール地方が発祥と考えられており、人気の朝食メニューです。ポテトにキャベツなどの野菜を加えて揚げたものは、バブル・アンド・スクイークと呼ばれ、肉やその他の具材を加えるレシピもあります。

マッシュポテトはグレービーソースと一緒に食べることができます。^{[ 19 ]}ポテトマッシャーを使ってポテトを潰すことができます。^{[ 20 ]}ポテトライサーを使うと、均一でダマのないマッシュポテトができます。^{[ 21 ]}

インドでは、スパイスで味付けしたマッシュポテトを揚げても揚げなくてもチャウカと呼びます。チャウカはインドではサモサに、特にビハール州ではリッティに使われます。^{[ 18 ]}

ケニアでは、マッシュポテトはキクユ族の伝統料理であるムキモという形で食べられています。この料理は主にトウモロコシとエンドウ豆、その他の材料をジャガイモに混ぜて作ります。ヤギ肉または牛肉の焼き肉であるニャマチョマと一緒に提供されることが多いです。^{[ 22 ]}

トルコでは、牛乳、塩、黒胡椒、バターで作ったマッシュポテトをパタテス・プレシと呼びます。

パガシュはマッシュポテト、生地、チーズで作られ、「スラブ風ピザ」^{[ 23 ]}または「ポーランド風ピザ」^{[ 23 ]}と呼ばれることもあります。スラブ地域では四旬節の料理として始まり、北東ペンシルバニアと南西ペンシルバニアでは、これらの地域からのカトリック移民が多いため人気があります。 ^{[ 24 ]}

• Media related to Mashed potatoes at Wikimedia Commons
• The dictionary definition of mashed potato at Wiktionary
• Mashed potato at Wikibooks