Mashed potato

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Mashed potatoes
Main ingredient(s) Potatoes, butter or vegetable oil, milk or cream
Variations Duchess potatoes, aloo bharta

Mashed potato is a dish prepared by mashing boiled potatoes.

Recipes started appearing no later than 1747 with an entry in The Art of Cookery by Hannah Glasse.[1]

Dehydrated and frozen mashed potatoes are available in many places.


A plate of sausage and mashed potatoes, with cabbage and onion gravy, commonly known as 'bangers and mash'

The use of "floury" types of potato is usually recommended, although "waxy" potatoes are sometimes used for a different texture.[citation needed] Butter, vegetable oil, milk and/or cream are usually added to improve flavor and texture, and the potatoes are seasoned with salt, pepper, and any other desired herbs and spices.[2] Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, mustard, spices such as nutmeg, chopped herbs such as parsley or rosemary, white turnip, and wasabi.[citation needed] A French variation adds egg yolk for pommes duchesse; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. 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.

Culinary uses[edit]

Mashed potato served with pork, sauerkraut and mustard

Mashed potatoes can be served together with other dishes, or can be an ingredient of various other dishes, including shepherd's and cottage pie, pierogi, colcannon, dumplings, potato croquettes, gnocchi, etc. It is often served with sausages as bangers and mash.

A potato masher is a utensil which can be used to prepare the potatoes.

See also[edit]


  1. ^ Smith, A. (2011) Potato: A Global History. London: Reaktion Books.
  2. ^ Recipe for mashed potato

External links[edit]