Originally Posted by
corky
But what does the egg add to it? Flavor? Texture?
I am not afraid of raw eggs but I can't imagine the heat of the potatoes cooks the white enough so it isn't gloopy.
I never sensed it’s presence. Atomic Shrimp made mash for one and used a single egg. I made mash for three (probably could have served five) and only added one egg. So, I probably needed another 2-4 eggs to achieve the same outcome. I will try again and be a little more faithful to his video and let you know. I’m guessing it adds richness and texture and moisture and protein. Maybe it’s hallucinogenic. I won’t know until I do it properly. Oh, and it’s beaten egg.
Originally Posted by
USA_flyer
Try making;
Bubble and squeak
colcannon
Both mashed potato based dishes. Both delicious.
I’ve made my own version many times. Generally mashed potatoes and green cabbage cooked in the fat of the bacon I add to it. I’ve had bubble and squeak at the company caf in a UK plant. I didn’t notice any seasoning, but maybe there was some.