What are your thoughts. Some recipes use the mash potato with egg and
butter, some just with milk and butter, some say to brush egg on top, some
say to brush butter on top. Which works best?

Jen wrote:
> What are your thoughts. Some recipes use the mash potato with egg and
> butter, some just with milk and butter, some say to brush egg on top, some
> say to brush butter on top. Which works best?

My first thought is, what are you trying to make? If this is a
followup to some other postings, they didn't come through to me. -aem

"aem" > wrote in message
oups.com...
>
> Jen wrote:
>> What are your thoughts. Some recipes use the mash potato with egg and
>> butter, some just with milk and butter, some say to brush egg on top,
>> some
>> say to brush butter on top. Which works best?
>
> My first thought is, what are you trying to make? If this is a
> followup to some other postings, they didn't come through to me. -aem
>

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

Jen

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

Jen wrote:

> "aem" > wrote in message
> oups.com...
>
>>Jen wrote:
>>
>>>What are your thoughts. Some recipes use the mash potato with egg and
>>>butter, some just with milk and butter, some say to brush egg on top,
>>>some
>>>say to brush butter on top. Which works best?
>>
>>My first thought is, what are you trying to make? If this is a
>>followup to some other postings, they didn't come through to me. -aem
>>
>
>
> 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
>
> Jen
>
>
Jen, for shepherds pie I don't use egg or milk on top. I sprinkle on a
light layer of bread crumbs and add a couple of dabs of butter.

"Jen" > wrote in message
...
> "aem" > wrote in message
> oups.com...
>>
>> Jen wrote:
>>> What are your thoughts. Some recipes use the mash potato with egg
>>> and
>>> butter, some just with milk and butter, some say to brush egg on
>>> top, some
>>> say to brush butter on top. Which works best?
>>
>> My first thought is, what are you trying to make? If this is a
>> followup to some other postings, they didn't come through to
>> -aem
>>
>
> 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

I suppose it is a matter of taste but I mash my potatoes with butter and
a little milk and salt. I put bits of butter on top to help it brown
nicely.

O who is making Cottage Pie even as we speak)

Following up to aem

>Why "golden brown" became a desirable color to the exclusion of all
>else, I haven't a clue.

IMHO the browning/caramalisation of the top of a
cottage/shepherds' pie adds extra texture and flavour. Any
browning of things like meat adds flavour, thats why microwaves
are such crap.
--
Mike Reid
Walk-eat-UK "http://www.fellwalk.co.uk" <-- you can email us@ this site
Walk-eat-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap
Photos of both "http://www.lawn-mower-man.co.uk"

Following up to Jen

>while ago someone was talking about shepherds pie and cottage pie.

You don't need anything but potato and butter for SP/CP topping
IMHO. No reason you cant add milk if the particular potatoes come
up very stiff. The top browns very well in the oven without egg.
Add cheese if you fancy it.
Theres only one hard and fast rule, if its lamb its shepherds, if
it aint its cottage. (BTW, in UK creamed corn as an ingredient
would be seen as very odd).

Citations:-
BS45823 Naming conventions, potato covered caseroles and related
matters HMSO 264963 7/6d.
--
Mike Reid
Name that pie, recipe and field guide:-
"http://www.fellwalk.co.uk/londonfood3.htm"

Following up to Ophelia

>O who is making Cottage Pie even as we speak)

does your keyboard get messy?
--
Mike Reid
Name that pie, recipe and field guide:-
"http://www.fellwalk.co.uk/londonfood3.htm"

The Reid wrote:
> in UK creamed corn as an ingredient
> would be seen as very odd).


Um, don't you have southerner/hillybilly UKers?


Sheldon MacRedneck

"The Reid" > wrote in message
...
> Following up to Ophelia
>
>>O who is making Cottage Pie even as we speak)
>
> does your keyboard get messy?

:P

Jen wrote:
> What are your thoughts. Some recipes use the mash potato with egg and
> butter, some just with milk and butter, some say to brush egg on top, some
> say to brush butter on top. Which works best?

Egg? Are you serious? Why?
-L.

"Sheldon" > wrote in message
oups.com...
>
> The Reid wrote:
>> in UK creamed corn as an ingredient
>> would be seen as very odd).
>
>
> Um, don't you have southerner/hillybilly UKers?

The definitive topping would be ground-up Fritos and Cheez Wiz, browned with
a handheld butane torch.

In article >,
"Jen" > wrote:

> What are your thoughts. Some recipes use the mash potato with egg and
> butter, some just with milk and butter, some say to brush egg on top, some
> say to brush butter on top. Which works best?

Purely a matter of personal choice. Try the different options and decide
for yourself which topping is most enjoyable to you.