1. Place the potatoes in a large pot and canopy with chilly water. Bring to a boil over excessive heat. Reduce warmth to medium-low and simmer till the potatoes are tender, about quarter-hour.
2. Drain the potatoes and return them to the pot. Mash the potatoes until easy.
3. Gradually add the milk, butter, scallions, salt, and pepper to the mashed potatoes, mixing until well combined.
4. Serve warm with your favourite meat or fish.

United Kingdom: Colcannon

United Kingdom: Colcannon

Colcannon is a traditional Irish dish made with mashed potatoes and different elements corresponding to cabbage, kale, or onions. It is commonly served with Irish bacon or ham.

United States: Mashed Potatoes

Mashed Potatoes within the United States

Mashed potatoes are a staple of American delicacies, typically served as a aspect dish at vacation dinners, potlucks, and barbecues. The most basic mashed potato recipe calls for potatoes, milk, butter, and salt, but there are tons of variations on this classic dish.

Some popular variations on mashed potatoes include:

• Creamy mashed potatoes: These potatoes are made with a better proportion of milk and butter, leading to a easy and creamy texture.
• Garlic mashed potatoes: These potatoes are flavored with garlic, which provides a savory flavor 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 adds a wealthy and cheesy 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 may also be used as a base for other dishes, corresponding to shepherd’s pie, cottage pie, and potato pancakes.

France: Purée de Pommes de Terre

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

One well-liked 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 conventional dish from the Auvergne region of France. It is made with mashed potatoes that are combined with melted cheese, usually Tome d’Auvergne or Cantal cheese. Pommes aligot has a singular stretchy texture and is usually served with grilled meats or sausages.

Mashed potatoes are a versatile dish that can be enjoyed in many alternative ways. Whether you favor them plain or with additional flavors, French mashed potatoes are a delicious and comforting facet dish that’s certain to please everyone at the table.

Italy: Purè di Patate

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

Unlike American mashed potatoes, that are typically mild and fluffy, Italian purè di patate is denser and creamier, as a result of the use of a potato ricer or meals mill to mash the potatoes instead of a fork or masher.

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

To make purè di patate, start by boiling the potatoes until they are tender. Once cooked, drain the potatoes and cross them through a potato ricer or food mill into a large bowl.

Add the butter, milk, salt, and pepper to the potatoes and blend till nicely mixed.

Adjust the seasonings to taste and serve warm.

Variations of purè di patate embody 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 facet dish to meat and gravy.
• Puree ziemniaczane is made with boiled potatoes, butter, milk, and salt and pepper to taste.
• It is typically easy and creamy, with a barely fluffy texture.
• Variations of puree ziemniaczane embody adding other components similar to bitter cream, chives, or bacon.

Russia: Kartoshka Pyure

– Kartoshka Pyure is a simple however scrumptious Russian mashed potato dish made with mashed potatoes, butter, milk, and salt. It is often served with meat or fish dishes, and can be used as a base for other dishes, similar to potato pancakes or gnocchi.