Mashed potato

potato dish

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Mashed potato
A small plate with a serving of mashed potatoes
CourseSide dish
Place of originUnited Kingdom[1]
Region or stateWestern and Northern Europe
Serving temperatureHot
Main ingredientsPotatoes, butter, milk or cream, salt, black pepper
VariationsDuchess potatoes

Mashed potato, mashed potatoes (American and Canadian English) or mashed taters, colloquially known as mash (British English),[2] is a dish made by mashing boiled potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. When the potatoes are only roughly mashed, they are sometimes called smashed potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.


Most authors recommend the use of "floury" potatoes, although "waxy" potatoes are sometimes used for a different texture.[3] The best-known floury varieties are King Edward, russet, golden wonder, and red rascal.[4]

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.[5]

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. Pomme purée (potato puree) uses considerably more butter than normal mashed potato - up to one part butter for every two parts potato.[3][6] 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 variation of Aloo Bharta that is popular in the Indian state of Assam,[7][8] that may occasionally omit mustard and other spices. Alu Pitika using roasted and smoked potatoes is especially consumed in winters.


An early recipe is found in Hannah Glasse's The Art of Cookery, in 1747.[1] Her recipe mashed them in a saucepan with milk, salt, and butter.[9]

Culinary uses

Mashed potato served with Frankfurter Rippchen, sauerkraut and mustard

Mashed potato can be served as a side dish, and is often served with sausages in the British Isles, where they 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, dumplings, potato pancakes, potato croquettes and gnocchi. Particularly runny mashed potatoes are called mousseline potatoes.[10]

In the United Kingdom, cold mashed potato can be mixed with fresh eggs and then fried until crisp to produce a potato cake. This dish is thought to have originated in Cornwall and is a popular breakfast item. When instead combined with meat and other leftover vegetables, the fried dish is known as bubble and squeak.

Mashed potatoes may be eaten with gravy, typically meat gravy, though vegetable gravy is becoming more common as the vegetarian and vegan trends see a rise in popularity.

A potato masher can be used to mash the potatoes.[11] A potato ricer produces a uniform, lump-free, mash.[12]

In India mashed potatoes made with spices, fried or not, are called Chaukha. Chaukha is used in samosas in India and with Littee specially in Bihar.[10]

See also


  1. ^ a b Smith, A. (2011) Potato: A Global History. London: Reaktion Books.
  2. ^ "Mash | Meaning of Mash by Lexico". Lexico Dictionaries | English.
  3. ^ a b Cloake, Felicity (15 March 2010). "What's the best mashed potato method?". The Guardian. London.
  4. ^ Randal, Oulton (7 October 2004). "Floury Potatoes".
  5. ^ "Best Mashed Potato Recipes and Toppings - US Potato Board". Retrieved 16 April 2018.
  6. ^ Eppich, Kristen (18 April 2013). "Best mashed potato recipe in the world". Retrieved 16 April 2018.
  7. ^ Gokhale, Jyoti S.; Lele, S. S.; Ananthanarayan, Laxmi (2021). "Indian Traditional Foods and Diets: Combining Traditional Wisdom with Modern Science of Nutraceuticals and Functional Foods". Nutrition, Food and Diet in Ageing and Longevity. 14: 357–392.
  8. ^ Ananthanarayanan, Laxmi; Dubey, Kriti Kumari; Muley, Abhijeet B.; Singhal, Rekha S. (2019). "Indian Traditional Foods: Preparation, Processing and Nutrition". Traditional Foods. Food Engineering Series.: 127–199 – via Springer.
  9. ^ Hannah Glasse, The Art of Cookery, 1747, p. 148 full text
  10. ^ a b Dupree, Nathalie (1 November 2012). Mastering the Art of Southern Cooking. Gibbs Smith. ISBN 978-1-4236-2316-8.
  11. ^ Commercial America. The Philadelphia Commercial Museum. 1910. p. 27. Retrieved 9 January 2017.
  12. ^ Simmons, M.; Table, Sur La (2008). Things Cooks Love: Implements, Ingredients, Recipes. Andrews McMeel Publishing. p. 133. ISBN 978-0-7407-6976-4. Retrieved 9 January 2017.

External links

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

Original content from Wikipedia, shared with licence Creative Commons By-Sa - Mashed potato