Mashed potato is an ingredient of various other dishes, including Shepherds' pie, Pierogies, Colcannon and potato croquettes.

In addition to butter, cream, or milk, mashed potato may also be seasoned with salt, pepper (often white pepper, to blend in), and/or a dash of nutmeg. Other spices or chopped herbs, such as parsley may be added for more flavor. White turnip, garlic and wasabi are additional options, and gravy is a common topping, being spooned into a hollow called a 'tater crater'. In low-calorie recipes that forego the addition of milk, cream, or butter/margarine; soup stock or broth can be used as flavoring. Many countries have English-style shops that sell pie and mash and bangers and mash.

Dehydrated instant mashed potato mixes are also available, as well as frozen varieties.

See also

• Aligot
• Champ
• Smash
• Fufu
• Hachis parmentier
• Mince and tatties

References

• note: Jones Holly Jones with Alan Wilson, The Book of Organic Potatoes, ISBN 0-9540631-0-4
• note: Jones Susan Spaul and Lucinda Bruce-Gardyne, "Leiths Techniques Bible", ISBN 0-7475604-6-3

External links

• A recipe for mashed potatoes
• Mashed potatoes with variations
• Free Culinary School Podcast Episode 4 A podcast episode that talks about the proper technique for making mashed potatoes and some variations on the method.