Like tomatoes and capsicums, potatoes originate from Latin America so one can speculate that mashed potato is very ancient dish. To raise the status of the dish still further, potatoes were once regarded as an aphrodisiac. This reputation probably dates back to the 16th century when potatoes were not in widespread cultivation and thus very expensive. The aphrodisiac property was probably the wealth of the person serving them and not the vegetable itself.
Oil and butter is frequently forked into mashed potatoes to give it a richer and creamier consistency. This can be replaced by olive oil to give a perceptively healthier dish.
So in two paragraphs, the curse of school dinners is transformed into a health giving aphrodisiac.
8 - 12 ounces (200 to 300 gm) of peeled potatoes. The exact quantity depends on what else is being served, appetite and peeling capacity. Any potato which is sold a "general purpose" will work. Olive Oil, how much is a matter of personal taste and the cost of the oil being used. There is some reasonable quality "extra virgin" oil available at between at £3 and £5/liter which permits the use of liberal quantities. Salt to taste.
Method
Boil the potatoes in salted water for between 20 and 30 minutes. The correct cooking time will be when the potato crushes easily under a fork, but is not disintegrating. Work the oil into the potato using either a fork or a masher until the desired taste and consistency are achieved.
Comment
The variations are endless, add some colour with a couple of spoonfuls of chopped parsley, change the taste with some pureed garlic.
Page Created: 5th November 2000