1. Place the potatoes in a large pot and cover with chilly water. Bring to a boil over excessive heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.
2. Drain the potatoes and return them to the pot. Mash the potatoes till smooth.
3. Gradually add the milk, butter, scallions, salt, and pepper to the mashed potatoes, mixing till well mixed.
4. Serve warm along with your favorite meat or fish.

United Kingdom: Colcannon

United Kingdom: Colcannon

Colcannon is a conventional Irish dish made with mashed potatoes and other ingredients corresponding to cabbage, kale, or onions. It is commonly served with Irish bacon or ham.

United States: Mashed Potatoes

Mashed Potatoes in the United States

Mashed potatoes are a staple of American delicacies, often served as a aspect dish at vacation dinners, potlucks, and barbecues. The most basic mashed potato recipe requires potatoes, milk, butter, and salt, but there are heaps of variations on this traditional dish.

Some popular variations on mashed potatoes embody:

• Creamy mashed potatoes: These potatoes are made with a higher proportion of milk and butter, leading to a clean and creamy texture.
• Garlic mashed potatoes: These potatoes are flavored with garlic, which adds a savory taste to the dish.
• Sour cream mashed potatoes: These potatoes are made with bitter cream, which provides a tangy taste to the dish.
• Cheesy mashed potatoes: These potatoes are made with cheese, which provides a wealthy and tacky taste to the dish.
• Bacon mashed potatoes: These potatoes are topped with bacon bits, which provides a smoky and crispy taste to the dish.

Mashed potatoes can be used as a base for other dishes, similar to shepherd’s pie, cottage pie, and potato pancakes.

France: Purée de Pommes de Terre

In France, mashed potatoes loaded potatoes are often known as “purée de pommes de terre” and they’re a staple side dish for many conventional meals. French mashed potatoes are sometimes made with russet potatoes, which are boiled until tender after which mashed with butter, milk, and salt and pepper to style. Some variations may embody grated cheese, herbs, or garlic. Purée de pommes de terre is commonly served with roasted meats, stews, or fish dishes.

One in style variation of French mashed potatoes is “pommes purée à l’ail,” which is made with mashed potatoes that are mixed with roasted garlic cloves and a generous amount of butter. Another variation, “pommes aligot,” is a standard dish from the Auvergne region of France. It is made with mashed potatoes which are combined with melted cheese, usually Tome d’Auvergne or Cantal cheese. Pommes aligot has a unique stretchy texture and is often served with grilled meats or sausages.

Mashed potatoes are a versatile dish that can be loved in many different methods. Whether you prefer them plain or with additional flavors, French mashed potatoes are a delicious and comforting aspect dish that’s positive to please everybody at the desk.

Italy: Purè di Patate

Purè di Patate (Mashed Potatoes) is a traditional Italian side dish made with boiled potatoes, mashed till clean and creamy, and seasoned with butter, milk, salt, and pepper.

Unlike American mashed potatoes, which are usually gentle and fluffy, Italian purè di patate is denser and creamier, due to using a potato ricer or food mill to mash the potatoes as a substitute of a fork or masher.

The result’s a velvety-smooth puree that is often served as an accompaniment to roasted meats, stews, or braised dishes.

To make purè di patate, begin by boiling the potatoes till they’re tender. Once cooked, drain the potatoes and cross them via a potato ricer or meals mill into a large bowl.

Add the butter, milk, salt, and pepper to the potatoes and blend till well combined.

Adjust the seasonings to style and serve heat.

Variations of purè di patate include adding grated Parmesan cheese, chopped herbs (such as parsley, basil, or oregano), and even roasted garlic.

Poland: Puree Ziemniaczane

Poland: Puree Ziemniaczane

• Mashed potatoes are a staple in Polish cuisine, often served as a side dish to meat and gravy.
• Puree ziemniaczane is made with boiled potatoes, butter, milk, and salt and pepper to style.
• It is usually smooth and creamy, with a barely fluffy texture.
• Variations of puree ziemniaczane include adding different elements corresponding to bitter cream, chives, or bacon.

Russia: Kartoshka Pyure

– Kartoshka Pyure is an easy but delicious Russian mashed potato dish made with mashed potatoes, butter, milk, and salt. It is usually served with meat or fish dishes, and may also be used as a base for other dishes, such as potato pancakes or gnocchi.