Jen wrote:
>
> No, it's just a general question. I just thought of it because a little
> while ago someone was talking about shepherds pie and cottage pie. Which
> I'll probably make at some time. But I was just wondering in general
>
afaik it's just a matter of appearance. Plain mashed potatoes don't
brown much, butter browns more, butter and milk I dunno, maybe a little
more, and egg in these uses seems to help make things "golden brown."
Why "golden brown" became a desirable color to the exclusion of all
else, I haven't a clue. -aem