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.
Whole egg is kind of strange, but I could see adding egg yolks to give it a glossiness.
I don't make mash often, but I don't mind making something like colcannon. A few years ago there was a chef here who convinced everyone (for a while) that Irish stodge was the new haute cuisine and everyone in Sydney was making colcannon or variations of it.
Boiling the potatoes in chicken stock also adds a bit of depth.