Mashed potatoes
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Mashed potatoes , mashed potatoes , mashed potatoes , mashed potatoes or mashed potatoes , in eastern Austria mashed potatoes , Swiss High German mashed potatoes , is a porridge made from boiled, mashed and mulled potatoes and other ingredients. Mashed potatoes are usually used as a side dish .
preparation
For the classical preparation are first salt or potatoes - preferably mealy-boiling - even cooked and still hot with a potato masher or a potato masher crushed. When cooking, make sure that the information contained in the potato cells strength not gelatinized. In order to obtain a fluffy, malleable puree, the cell walls of the potato must remain intact as much as possible. If the cells burst as a result of strong mechanical processing of the potato mass , the starch escapes into the spaces between the cells and a slimy, non-dimensionally stable mass is obtained. Then the potato mixture is stirred while adding butter . Finally, salt and milk or cream are added until the puree is creamy and fluffy. Optionally, other spices such as pepper and nutmeg or herbs can be added.
variants
- For mashed potatoes , the cooked potatoes are only roughly cut with a potato masher and mixed with hot milk and butter.
- For potato snow (pommes de neige) , boiled potatoes are pressed through a potato press and served without any other ingredients. In the GDR, potato snow was sometimes understood to mean a very light mashed potato, mostly refined with whipped cream.
- Aligot from the French Massif Central (originally from the Aubrac ) is a mashed potato that ismixed warmwith Tomme cheese (or with Cantal ) to form athick paste. The dish was developed by priestswho fedit to pilgrims on the Via Podiensis , one of the Way of St. James through the Massif Central . Originally they used bread, later potatoes, with which a better consistency could be achieved. The proportions are almost two thirds of potatoes and one third of cheese and other ingredients (butter, sour cream, garlic).
- Zamet (also Zahmet ) from the southern Thuringian Forest is made from potatoes, milk and potato starch without fat. This makes it much firmer than other mashed potatoes and also has a different taste. Zamet is z. B. eaten with sauerkraut and Thuringian roast sausages , leek vegetables or mushroom soup , sweet with brown butter and pear compote . For Zupf-Zamete , the mixture is plucked into a pan with rendered lard and steamed onions and consumed with buttermilk. Zamet dumplings are called Zampe .
- In the Upper Lusatian dialect , mashed potatoes are called Abernmauke (from Abern “Erd-Birnen”, High German “Potatoes”, and Mauke to Slavic muka “flour”, High German “Brei”) and is often referred to simply as Mauke . There it is made from mashed potatoes, melted butter, glassy onions, fried bacon, some milk and spices. Teichelmauke consists of potatoes mashed with beef broth . It is served with a ladle of broth in a depression in the porridge.
Instant mashed potatoes
Mashed potatoes are also offered as an industrially manufactured instant product that only needs to be whipped with hot water (and, depending on the product, some milk or other ingredients). To produce this powder, mechanically or chemically peeled potato slices are first pre-cooked at 70 ° C , quenched at 20 ° C and cooked to the end in a steam cooker after cooling. This strengthens the cell structure and prevents the formation of paste when crushing. Then monoglycerides are added to improve the mouthfeel, antioxidants such as ascorbic acid (vitamin C) and citric acid to increase the shelf life, and sometimes colorings and phosphates are added. The mass is finally dried to a film by means of internally heated rollers at 150 ° C and then comminuted to a flaky powder in a further step.
With an alternative production method, the so-called “add-back process”, the final cooking and grinding is dispensed with; instead, the pulp is mixed with ready-made potato powder in an approximate ratio of 1: 3 in order to reduce the residual water content. After a cooling step for conditioning, the paste is dried at temperatures of 150 ° C to 225 ° C, which also prevents the formation of paste. After further cooling, the product is sieved to remove peel remains and coarser grains. About two thirds of the product is then added to the wet pulp, while the remaining product is post-dried.
In order to approximate the consistency of industrially produced mashed potatoes to that of homemade potato powder, about 10% boiled, dried and then mashed potato pieces to a size of about half a millimeter are mixed in.
literature
- Kurt Meyer : mashed potatoes. An example of the word equalization within the German language. In: Sprachspiegel 18, 1962, pp. 104-108 ( digitized version ).
- Joël Robuchon ; Patrick P. Sabatier: Potato Magic . 100 simple and sophisticated recipes from the “Chef of the Century”. Photographed by Hervé Amiard and Laurence Mouton. Wilhelm Heyne Verlag, Munich 1995, ISBN 3-453-09108-6
Web links
- Mashed potatoes recipe in the Koch-Wiki
Individual evidence
- ↑ Erich Benk: Handbook of food chemistry . Ed .: Ludwig Acker u. a. tape 5 , part 2: fruits, vegetables, potatoes, mushrooms. Springer, Berlin 1968, p. 489 .
- ↑ a b c d e VDI 3895 sheet 2: 2014-11 emission reduction; Installations for cooking and heat treatment of food; Processing of potatoes into semi-finished or finished products. Berlin: Beuth Verlag, pp. 16-18.