Many people around the world have enjoyed mashed potatoes at least once, but few have wondered who invented this convenient and quick-to-prepare food. The answer lies in the mid-20th century, with the invention of instant mashed potatoes by the renowned Dutch-Canadian food chemist Edward Asselbergs. While working at Canada’s Department of Agriculture in Ottawa, he developed the method for creating instant mashed potatoes. Learn more at iottawa.net.
The Story of a Canadian Inventor
Edward Asselbergs was born in 1927 to a Dutch family. He spent his childhood and teenage years in the Netherlands, where he completed school and enrolled in university. Shortly after earning his bachelor’s degree, World War II broke out, forcing his family to flee from the front lines. Asselbergs later pursued a master’s degree at the University of Toronto and earned his doctorate at Cornell University in the United States.
After completing his studies, he took a position in Canada’s capital. For many years, he worked at the Department of Agriculture in Ottawa, where he conceived the idea of creating instant mashed potatoes. Once he succeeded in producing a flavorful and easily prepared product, he filed a patent for his invention.
Edward Asselbergs’ creation first appeared on the Canadian market in 1962 and quickly gained popularity among residents of Ottawa and other Canadian cities.
Another notable invention of his was a machine for peeling apples, showcasing his knack for practical innovations.
Following his significant contributions to the Canadian food industry, Asselbergs transitioned to a new role. He worked for the Food and Agriculture Organization of the United Nations, eventually relocating to Italy, where he served as the head of the technical department until his retirement.
The life of this talented inventor ended in 1996. Edward Asselbergs made an invaluable contribution to Canada’s food industry, and his invention remains beloved not only by Canadians but also by people worldwide.
Asselbergs’ Mashed Potatoes
The practice of drying starchy root vegetables for preservation gained widespread popularity in the 21st century. However, this method dates back to ancient times. For example, the Incas produced a freeze-dried potato product known as chuño. In ancient Japan, potatoes were harvested frozen from the ground, then dried to create flakes.
Edward Asselbergs’ patented potato flakes became a global success. Today, they are not only used to make instant mashed potatoes but also serve as thickeners for sauces, gravies, and soups. Additionally, potato flakes are used as starters for baking and are often substituted for breadcrumbs.
While some argue that instant foods are harmful, this is not entirely true. Asselbergs’ instant mashed potatoes contain more sodium than traditional mashed potatoes, significantly less dietary fiber, and reduced protein. However, they are lower in vitamins, especially vitamin C, compared to their freshly prepared counterpart.
Instant mashed potatoes are popular worldwide, but the widest variety can be found in Canada and the United States. Granulated forms of instant mashed potatoes are especially common in local restaurants and other food service establishments.