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TALLOW SCULPTURES:

Tallow—a blend of rendered beef fat and wax—will be used for decorative
centerpieces at military dining halls across the country at Thanksgiving, many of
which stage similar culinary showdowns. Stored at room temperature, tallow warms
and softens in the hand, then hardens as it cools.
OR
Tallow is a rendered form of beef or mutton fat, primarily made up of triglycerides. It
is solid at room temperature. Unlike suet, tallow can be stored for extended periods
without the need for refrigeration to prevent decomposition, provided it is kept in an
airtight container to prevent oxidation.
What is the difference between suet and tallow?
 Suet is a hard fatty part of the cow, sourced from the around kidneys and
sometimes from the loins. Tallow is the rendered version of suet
Is tallow a pork?
The basic difference is what animal these fats come
from. Lard is Pork Fat. Tallow is Beef Fat. ... A fun fact for you is that rendered
Chicken Fat is called Schmaltz.
The main difference between suet and lard is that suet is the hard white fat
obtained from cows and mutton while lard is the semi-solid obtained from pigs.

Patterns and sculptures made with animal fat creating an eye- catching
tallow piece is always time consuming, and should be planned well in
advance. Such displays can be used over and over again but they should
be covered with translucent wrap when not in use as dust tends to stick to
them.
 To be successful in the execution of a tallow display, the person making
the display should have a model or a photograph of the piece to be made.
In general a formula made up in the following proportions work well in
tallow displays: 1/3 beeswax, 1/3
paraffin wax, 1/3 beef fat the quantity of fat may be increased to make it
more pliable.
A solid secure wooden base must be used.
When deciding on the selection of a pattern for a tallow display piece, it is
essential that the display piece chosen match the theme of the food design
buffet. It is even more desirable, to select a pattern that may also fit into the
décor theme of other buffets at a later date. Creating on eye-catching tallow
piece is always time-consuming and should be planned well in advance.
A French restaurant serving a French buffet would add effectiveness to the
presentation by displaying a bust of Napoleon or Escoffier or the Eiffel
Tower. Such displays can be used over and over, but they should be
covered with transparent wrap when not in use as dust tends to stick to
them.
To be successful in the execution of a tallow display, it is essential that
certain rules be followed. The person making the tallow display should
have a photograph or model of the piece o be made. In general, a formula
made up in the following proportions work well in tallow displays:
1/3 beeswax
1/3 paraffin
1/3 beef fat
The quantity of fat can be increased if a more pliable and workable mixture
is needed, especially if the working area is cool, that is, below 65° F.
A solid structure and base for the tallow piece must be created, especially if
the finished piece has to be transported. A wooden base with dowels and a
rough structure made of Styrofoam, metal armature, and aluminum foils
have been used.

Is ghee the same as tallow?

Ghee: Used for centuries in Indian and ayurvedic cooking, ghee is simply clarified
butter. There is no real nutritional difference : rendered tallow and ghee both contain
only traces of vitamins. … Cooking with tallow: Tallow is great in deep frying due to its
high melting point.

Healthier Than Butter and Many Butter Substitutes

Many butter substitutes are highly processed and therefore lack the nutritional value
of lard. Lard, on the other hand, has lower saturated fat than butter, but much
more monounsaturated fat, almost double that of butter, and five times as much as
coconut oil.

  ICE CARVING

Ice sculpture is a form of sculpture that uses ice as the raw material. Sculptures from ice can
be abstract or realistic and can be functional or purely decorative. Ice sculptures are generally
associated with special or extravagant events because of their limited lifetime.
The lifetime of a sculpture is determined primarily by the temperature of its environment, thus a
sculpture can last from mere minutes to possibly months. There are several ice festivals held
around the world, hosting competitions of ice sculpture carving.
Sculpting ice presents a number of difficulties due to the variability and volatility of the material. Ice
may be sculpted in a wide range of temperatures and the characteristics of the ice will change
according to its temperature as well as the surrounding temperatures. Sculptures are generally
carved from blocks of ice and these blocks must be carefully selected to be suitable for the sculptor's
purposes and should be free of undesired impurities. Typically, ideal carving ice is made from pure,
clean water. However, clear, transparent ice is a result of the freezing process and not necessarily
related to the purity of the water. Clouded ice is often the result of finely trapped air molecules that
tend to bind to the impurities while naturally freezing. Mechanically clear ice is usually made as the
result of controlling the freezing process by the circulation of the water in the freezing chamber. This
process hopes to eliminate any trapped air from binding to the impurities in the freezing process.
Certain machines and processes allow for slow freezing and the removal of impurities and therefore
are able to produce the clear blocks of ice that are favored by ice carvers. However, not all blocks
that are carved are clear ice. White ice blocks look like snow and are sometimes carved. Colored ice
blocks are produced by adding dyes to the ice and can be carved as well. In some instances, clear
ice and colored ice are combined to create a desired effect.
There are various sizes of ice blocks that are produced artificially. Naturally made blocks can be cut
to almost any size from frozen rivers or from "ice quarries," which are essentially lakes or ponds that
have frozen over. Large ice blocks must be moved by heavy machinery and are used for large ice
sculpting events or as part of an ice hotel.

Techniques[
The temperature of the environment affects how quickly the piece must be completed to avoid the
effects of melting; if the sculpting does not take place in a cold environment, then the sculptor must
work quickly to finish the piece. Some sculptures can be completed in as little as ten minutes if the
carver is using power tools such as chainsaws and specialty bits fitted to a die grinder.
Ice sculptors also use razor-sharp chisels and hand saws that are specifically designed for cutting
ice.
As various technologies are adapted for use with ice carving, many sculptures are now created
largely by machine. CNC machines and molding systems are now commonly used to create ice
sculptures and complicated logos from ice. Color effects are also possible by a number of
techniques, including the addition of colored gels or sand to the ice.
This art form is traditionally taught in culinary schools using text books such as Ice Sculpting the
Modern Way, Joseph Amendola's Ice Carving Made Easy and Mac Winker's Ice Sculpture: The Art
of Ice Carving in 12 Systematic Steps. There are also small schools that teach ice carving.
The ice may be turned clear after carving by applying heat from a Propane or Mapp Gas cylinder.
This alters the opaque effect that is obtained when carving. The ice turns clear after the outside is
melted. Caution is to be used as the ice melts very quickly and could soften edges and contours.
Sometimes distilled water is used for enhanced clarity.[1]

Uses[
Ice sculptures feature decoratively in some cuisines and may be used to enhance the presentation
of foods, especially cold foods such as seafood or sorbets. The story of the creation of the
dish Peach Melba recounts that Chef Auguste Escoffier used an ice swan to present the dish.[2] At
holiday buffets and Sunday brunches some large restaurants and hotels will use ice sculptures to
decorate the buffet tables. Cruise ship buffets are also famous for their use of ice sculptures.
Ice sculptures are often used at wedding receptions, usually as some form of decoration. Popular
subjects for ice sculptures at weddings are hearts, doves, and swans. Swans have a reputation for
monogamy, partly accounting for their popularity.
Ice sculptures may be used at a bar, in the form of an ice luge, or even the entire bar may be made
of ice.
Ice sculptures with high surface area like in a radiator can be used to cool air to blow on people
during heat wave events when air conditioning is not available.
Ice sculptures, ice walls for fire fighting, property protection and cooling stations may be cast by a
process in which ice water (one part), crushed ice or ice cubes (three parts) and tiny, floating, dry ice
pellets (one part) are placed in a cement mixer. The tiny dry ice pellets super cool the ice water so
that the ice water acts like glue to cement or freeze the crushed ice or ice cubes together within
several seconds once the mixture stops moving within the mold. The ice water component of the
mixture will expand 9% on freezing, so rubber, foam or foam lined casting materials work best to
combat the water to ice expansion problem not encountered with wax, cement, casting plaster or
metal casting materials.

The Ice sculpture is the highlight of any buffet, and its focal point. Ice can be carved into
any shapes, size or figure that fits the theme or occasion. For e.g. Christmas- Santa
Clause, Anniversary- a heart.
The essentials of Ice-carvings.
1. Use 100-300 pound block of ice 40 inches high by 20 inches wide by 10 inches thick.
2. A pair of ice tongs for moving ends and handling the ice.
3. An ice shaver with 3 to 4 prongs used to carve out the details and do the small
cuttings on the block of ice.
4. An ice pick is used to split block of ice.
5. A hand saw is used to remove large cuts of ice or to make rough outlines
6. Chisels ranging in size from 1⁄2 to 2 inches.
7. A good pair of gloves which have metal finger tips to prevent accidents.
8. A variety of templates
9. An electric chain saw-(optional)
10. Salt is used for mending broken pieces of ice.
Points to be kept in mind
The optimum temperature for ice carving is 28° F or less. An ice block will melt at the
rate of half to an inch per hour at room temperature.
Such ice carvings must have a base that is at least 6 inches high, for stability.
If a piece of ice breaks off dip each broken edge into salt and press back together for a
few minutes till it holds.
The table used for the carving must be sturdy to support the weight of the ice.
The carved ice block should be placed in specially constructed pans wider that the
base of the wooden block, on which, the ice carving will rest securely on top of the
wooden block.
Coloured rotating lights could produce dramatic effects.
The ice sculpture could be placed on a rotating turn table.
The pan under the ice sculpture on display should be decorated with a linen cloth,
flowers, ferns or other decorative material.

BUTTER AND MARGERINE CARVINGS

Very often in place of tallow, butter and margarine is used to produce center
pieces. Margarine is the preferred medium as it has a higher melting point and is
easier to handle than butter. An outline of the sculpture is made out of suitable
stiff material such as a wire piece, aluminum foil, and strips of wood. This is
called the armature and the butter or margarine is molded around it to give the
desired shape. Ideally, the work should be carried out in a cool environment such
as an air- conditioned room. The advantage here is that the sculpture can be re
done if it does not have the desired effect and re started. Also tallow, butter and
margarine sculptures can have a re usable value unlike ice carvings. However,
care should be taken to in storing these pieces as they tend to attract dirt and
dust which will cling and be difficult to remove without damaging the structure.
Very often a protective cling film can be wrapped around the sculptures during
storage

Definition of jelly
 
1: a soft somewhat elastic food product made usually with gelatin or
pectinespecially : a fruit product made by boiling sugar and the juice of
fruit
 2: a substance resembling jelly in consistency
3: JELLYFISH
4: a state of fear or irresolution
5: a shapeless structureless mass : PULP

Jelly
Definition of jelly

1: JELL
white, sparkly jacket, complete with flowers

Synonyms for jelly
 clot, 
 coagulate, 
 congeal, 
 gel, 
 gelate, 
 gelatinize, 
 jell, 
 set
Examples of jelly 
Noun a selection of different jellies and jams He spread some jelly on his
toast.
The jelly  should thicken and transform from a milky coffee color to a dark
caramel.Then there was the herbal jelly — a light and grassy companion
to the sweetened tea.
JELLY

Ingredients
Substances essential for fruit jelly making are fruit flavor, pectin, sugar, acid and
water. A pectin gel or jelly forms when a suitable concentration of pectin, sugar,
acid, and water is achieved.

Fruit flavor
The fruit flavor is provided by the fruit juice. For some fruit jelly, a mixture of
different fruit juices is used. The fruit juice may also supply some or all of the pectin
and acid. Fruit juice is the source of water in jelly.

Pectin
Fruits and their extracts obtain their jelly forming ability from a group of substances
called pectins. Pectin provides the three dimensional structure which results in a
jellied product, which is why it is used in jellies and jams.

Pectin is formed from a parent compound, protopectin, during the ripening of fruit
and during the cooking of underripe fruit to extract juice. Fully ripe fruits contain
less pectin than partially ripe fruits. For this reason, some jelly recipes specify the
use of a portion of underripe fruit.

All fruits contain some pectin. Apples, crabapples, gooseberries, some plums, and
highbush cranberries usually contain enough pectin to form a pectin gel. Other
fruits, such as strawberries, cherries, or blueberries, contain little pectin and can be
used for jelly only if:

 Combined with fruit rich in pectin.

 Or combined with commercial pectin products (these methods are described under
short boil jelly).

Test for pectin: If jelly is to be made without added pectin, it is a good idea to test
the pectin content of the fruit juice with this easy method. Measure 1 tablespoon of
rubbing alcohol into a small glass. Add 1 teaspoon of extracted fruit juice and let
stand 2 minutes.
If a good solid mass forms, enough pectin is naturally present in the fruit juice to
form a pectin gel. If only a small weak mass forms, there is not enough pectin to
form a gel and a commercial pectin should be used in the jelly making. Do not taste
this mixture.

Acid
A certain level of acidity (below pH 3.5) must be present for a jelly to form. If the
fruit juice is not sufficiently acidic, a gel will not form. If too much acid is present,
the jelly will lose liquid or weep.

Test of acid: A rough index of the acidity of fruit juice is the juice's tartness. To form
a gel, fruit juice should be as tart as a mixture of 1 teaspoon of lemon juice and 3
tablespoons of water. If the fruit juice is not this tart, add 1 tablespoon of lemon
juice for each cup of fruit juice.

Commercial pectin products contain organic acids, like fumaric acid, which assure
gel formation.

Sugar
Sugar helps in gel formation, contributes flavor to the jelly, and at the concentration
of 55 percent by weight, serves as a preservative. Cane sugar or beet sugar (both
sucrose) is the usual source of sugar in jelly or jam. If using special recipes and
gelling agents, be sure to follow these  methods for best results . See the National
Center for Home Food Preservation for reduced sugar spread recipes .

The following equipment may be needed depending on the method of jelly

preparation:

 Large, flat-bottom kettles (6 to 8 quart size)

 Cheesecloth
 Jelly bag and stand
 Colander
 Jelly or candy thermometer
 Canning jars with two-piece lids

The two methods of making jelly follow:

Standard or long boil method: Extracted juice and sugar are boiled long enough
to form a gel. This method should be used only for fruits that contain an adequate
amount of pectin. It isn't possible to use commercially canned juices because they
don't contain sufficient pectin. This type of jelly has a richer flavor than pectin-
added jelly. The most difficult part of this method is knowing when the jelly is done.
Short boil or pectin-added jelly: Powdered or liquid pectin, sugar and extracted
juice are combined and quickly cooked to make a gel. Use extracted fruit juice from
fresh fruit or commercially canned fruit juice. The order of combining ingredients
depends on the type of pectin used. When making pectin-added jelly, it is most
important to carefully follow the pectin product directions. Pectin-added jelly uses
more sugar and gives greater yield than jelly made by the standard method and
avoids the need to test for doneness.

Here are the directions for making a jelly by each method. Many recipes for jelly
products appear in cookbooks or the leaflets in pectin products. Check any recipe
to determine which type it is before starting to prepare the jelly. When making jelly,
work in small cooking lots. Don't try to double or triple the recipe. This often results
in a very poor quality product.

Standard or long boil

Yield: 1 pound of fruit should give at least 1 cup of good jelly juice.

1. Prepare fruit and extract juice.

2. Use ¾ ripe and ¼ underripe fruit.
3. Wash all fruits thoroughly before cooking.
4. Crush small fruits or berries; this will start the flow of juice before
cooking. Cut larger fruits into small pieces. Be sure to use the peels and
cores as they will give pectin when cooked.
5. Some fruits require added water during the cooking period (chart 1).
6. Cook the fruit in a broad kettle. Stir to prevent scorching. Cook fruit until soft.
Chart 1 gives approximate times.
7. When the fruit is tender, strain through a double cheesecloth or jelly bag.*
Do not squeeze. Allow this juice to drip through. Use a stand or colander to
hold the cheesecloth or jelly bag. 
* Made from a square of flannel with two sides French seamed. Add loops to
top so the bag can be hung.
8. Test for pectin and acid (described earlier).
9. Prepare jars as directed in processing method chosen. Put 6 to 8 cups of
extracted fruit juice in a large 8-quart kettle.
10.Heat the juice and sugar to boiling. Determine the amount of sugar to use
from chart two.
11.Stir the mixture until the sugar is dissolved.
12.Boil rapidly to the jellying point of 220-222 F. Determine with a jelly
thermometer.
 
Chart 1. Water to fruit proportions to obtain juice
Amount of water to use for each Minutes to cook fruit to
Fruit and preparation pound of fruit extract juice*

Apples — cut in pieces 1 cup 20 to 25

Crabapples — cut in 1 cup 20 to 25

pieces

Blackberries — crushed None or 1/4 cup 5 to 10

Gooseberries — 1/4 cup 5 to 10

crushed

Grapes — crushed or None or 1/4 cup 5 to 10

halved

Plums — cut in pieces 1/2 cup 15 to 20

* Bring to a boil, then simmer.

 

Chart 2. Amount of sugar and juice to use in making jelly (long boil method)

Fruit Juice Sugar

Apple 1 cup ¾ cup

Crabapple 1 cup 1 cup

Blackberries 1 cup ¾ to 1 cup

Gooseberries 1 cup 1 cup

Grapes, Concord 1 cup ¾ to 1 cup

Grapes, wild 1 cup 1 cup

Plums, wild 1 cup ¾ cup

 
Drops show signs of sheeting (left). When jelly is sheeting, it is done (right).

Testing for doneness

The less dependable spoon or sheet test can be used to determine doneness.

1. Dip a cool metal spoon into the boiling jelly mixture.

2. Lift the spoon 12 inches above the kettle.
3. Let the liquid run off the side of the metal spoon.
4. The jelly is done when 2 big drops slide together and form a sheet that
hangs from the edge of the spoon. (Beginning jelly makers should use both
a thermometer and the sheet test to determine doneness.)
5. Remove from heat, skim off foam quickly.
6. Pour jelly immediately into hot containers.
7. Pack and process following the recommended procedure (above).
8. Test 2-piece lids for seal after 12 hours.

Short boil or pectin-added jelly

If the extracted juice is lacking pectin, use a pectin-added product for making jelly.
These products are available in either a liquid or a powder form. Follow the
directions carefully because the order of combining ingredients depends on the
type of pectin used.

Successful preparation of pectin-added jellies depends on accurate timing. Time

should be counted when the mixture reaches a full rolling boil — one that cannot be
stirred down.

Information sheets with commercial pectin products contain a great variety of jelly
recipes. Check them for the quantities of sugar and fruit juice needed in each
recipe. Don't double the recipes.

Sculpting: Sculpting involves using chocolate to create a piece of

artwork. Sculpting may involve using molds and pieces of chocolate, and
decorating the piece with designs in chocolate.

Unique chocolate sculptures make spectacular centerpieces at your parties,

wedding receptions and corporate meetings. You might have seen anything from a
chocolate "floral" arrangement or an abstract sculpture to a company logo made
from chocolate or individual favors made of chocolates within hand-sculpted
chocolate boxes. Virtually anything can be made from chocolate and the good
news is, you can even make sculptures yourself.

Chocolate Sculptures

What chocolate means?

: a food that is made from cacao beans and that is eaten as candy or used as a
flavoring ingredient in other sweet foods. : a candy made or covered with chocolate.
: a dark brown color.
Chocolate most commonly comes in dark (bottom), milk (middle), and white (top)
varieties, with cocoa solids contributing to the brown coloration.
Different forms and flavours of chocolate are produced by varying the quantities of the different
ingredients. Other flavours can be obtained by varying the time and temperature when roasting the
beans.

Swiss milk chocolate

 Milk chocolate is solid chocolate made with milk added in the form of powdered milk,
liquid milk, or condensed milk. The first known variation with donkey milk was developed
by Jordan & Timaeus in 1839.[2] In 1875 a Swiss confectioner, Daniel Peter, developed a
solid milk-chocolate using condensed milk, which had been invented by Henri Nestlé,
Peter's neighbour in Vevey.[3][4] Cadbury is the leading brand of milk chocolate in the United
Kingdom.[5][6] The Hershey Company is the largest producer in the US. The actual Hershey
process is a trade secret, but experts speculate that the milk is partially lipolyzed,
producing butyric acid, and then the milk is pasteurized, stabilizing it for use. This process
gives the product a particular taste, to which the US public has developed an affinity, to the
extent that some rival manufacturers now add butyric acid to their milk chocolates.[4]

A bar of dark baking chocolate, with a minimum cocoa content of 40%

 Dark chocolate, also known as "plain chocolate", is produced using a higher

percentage of cocoa with all fat content coming from cocoa butter instead of milk, but there
are also "dark milk" chocolates and many degrees of hybrids.[4] Dark chocolate can be eaten
as is, or used in cooking, for which thicker baking bars, usually with high cocoa percentages
ranging from 70% to 100%, are sold. Baking chocolate containing no added sugar may be
labeled "unsweetened chocolate".

Semi-sweet chocolate chips

 Semisweet and bittersweet are terms traditionally used in the United States to

indicate the amount of added sugar in dark chocolate. Typically, bittersweet
chocolate has less sugar than semisweet chocolate,[7] but the two are
interchangeable when baking. Both must contain a minimum of 35% cocoa solids;
many brands now print on the package the percentage of cocoa in the chocolate.
 Tempered couverture chocolate

 Couverture chocolate is a class of high-quality chocolate containing a higher

percentage of cocoa butter than other chocolate which is precisely tempered.
Couverture chocolate is used by professionals for dipping, coating, molding and
garnishing ('couverture' means 'covering' in French). Popular brands of couverture
chocolate used by pastry chefs include: Valrhona, Lindt & Sprüngli, Scharffen
Berger, Callebaut, and Guittard.

White chocolate bar

 White chocolate is made of sugar, milk, and cocoa butter, without the cocoa solids.
It is pale ivory coloured, and lacks many of the compounds found in milk and dark
chocolates. It remains solid at room temperature as that is below the melting point of
cocoa butter.
 Ruby chocolate is a type of chocolate created by Barry Callebaut. The variety was
in development from 2004, and was released to the public in 2017. The chocolate
type is made from the Ruby cocoa bean, resulting in a distinct red colour and a
different flavour, described as "sweet yet sour".[8]
 Raw chocolate is chocolate that has not been processed, heated, or mixed with
other ingredients. It is sold in chocolate-growing countries, and to a much lesser
extent in other countries, often promoted as healthy.[9]

Pieces of dark compound chocolate cake coating

 Compound chocolate is the name for a confection combining cocoa with

other vegetable fats, usually tropical fats or hydrogenated fats, as a replacement for
cocoa butter. It is often used for candy bar coatings. In many countries it can not
legally be called "chocolate".
 Modeling chocolate is a chocolate paste made by melting chocolate and
combining it with corn syrup, glucose syrup, or golden syrup. It is primarily used by
cakemakers and pâtisseries to add decoration to cakes and pastries.
Flavours such as mint, vanilla, coffee, orange, or strawberry are sometimes added to
chocolate in a creamy form or in very small pieces. Chocolate bars frequently contain
added ingredients such as peanuts, nuts, fruit, caramel, and crisped rice. Pieces of
chocolate, in various flavours, are sometimes added to breakfast cereals and ice cream

  CHOCOLATE SCULPTURE

Purchase some chocolate molds to make sculptures as a beginner. Melt semi-sweet

chocolate and pour it into the molds. Refrigerate until solid, then pop the chocolate out
of the molds and your sculptures are complete.
Make chocolate "clay" by melting 10 oz. of chocolate in a microwave or over a double
boiler. Mix in 1/3 cup of light corn syrup. Pour it 1/2-inch thick onto wax or parchment
paper and refrigerate overnight. The chocolate will become flexible enough for you to
mold it by hand like clay.

Use Advanced Techniques

Place semi-sweet chocolate over a double boiler. The bowl should not be in contact
with the water and the water shouldn't be fully boiling. Allow the steam to melt the
chocolate and stir the chocolate with a rubber spatula so it melts evenly.

Test the chocolate's temperature periodically with a candy thermometer. It should

always be between 107 and 110 degrees F and should not exceed 113 degrees.

Pour the melted chocolate onto a sheet of parchment paper. Spread it with the spatula
until it is about 1/4-inch thick. Work quickly because the chocolate will cool fast and
become more difficult to spread.

Chill the chocolate in your refrigerator for about 15 minutes. Then remove it and let it
set at room temperature for approximately another 15 minutes.

Use a knife to cut out the pieces you need for your chocolate sculptures. Glue the
pieces together in whatever fashion you want using melted semi-sweet chocolate to
hold them together.

Leave pieces that you're not working with in the refrigerator so they do not melt. Also,
try not to handle the chocolate too much. The heat from your hands could melt the
edges or leave fingerprints that are not part of your design.

MASHED POTATO

Mashed potato (British English), mashed potatoes (American and Canadian English) or mashed

taters, colloquially known as mash (British English),[2] is a dish made by mashing boiled potatoes,
usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or
vegetables. When the potatoes are only roughly mashed, they are sometimes called smashed
potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed
potatoes are an ingredient in other dishes, such as dumplings and gnocchi.

Butter, milk or cream, salt, and pepper are usually added. Many other seasonings may also be
used, including herbs
(notably parsley and chives), spices (notably nutmeg), garlic, cheese, bacon, sour cream,
crisp onion or spring onion, caramelized onion, and mustard.
One French variation adds egg yolk for pommes duchesse or Duchess potatoes; piped through
a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. Pomme
purée (potato puree) uses considerably more butter than normal mashed potato - up to one part
butter for every two parts potato.[3][6] In low-calorie or non-dairy variations, milk, cream and butter
may be replaced by soup stock or broth. Aloo Bharta, an Indian sub-continent variation, uses
chopped onions, mustard (oil, paste or seeds), chili pepper, coriander leaves and other spices.
Mashed potato can be served as a side dish, and is often served with sausages in the British Isles,
where they are known as bangers and mash. Mashed potato can be an ingredient of various other
dishes, including shepherd's and cottage pie, Orkney clapshot, pierogi, colcannon, dumplings, potato
pancakes, potato croquettes and gnocchi. Particularly runny mashed potatoes are
called mousseline potatoes.
In the United Kingdom, cold mashed potato can be mixed with fresh eggs and then fried until crisp to
produce a potato cake. This dish is thought to have originated in Cornwall and is a popular breakfast
item. When instead combined with meat and other leftover vegetables, the fried dish is known
as bubble and squeak.
Mashed potatoes may be eaten with gravy, typically meat gravy, though vegetable gravy is
becoming more common as the vegetarian and vegan trends see a rise in popularity.[citation needed]
A potato masher can be used to mash the potatoes.[9] A potato ricer produces a uniform, lump-free,
mash.
In India mashed potatoes made with spices, fried or not, are called Chaukha. Chaukha is used
in samosas in India and with Littee  specially in Bihar.