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Mash
Mash
- Reducing cooked foods (typically potatoes or other starchy vegetables) to a smooth, creamy consistency using tools like potato mashers, ricer, or food mills. In brewing, mashing specifically means combining ground grains with hot water to convert starches to sugars. The technique creates comfort foods like mashed potatoes while also serving technical purposes in brewing and distilling. Proper mashing requires the right tool, temperature, and liquid ratios to achieve desired texture.
Use the right potatoes: Starchy varieties like Russets mash smoother than waxy potatoes which can become gluey.
Keep ingredients warm: Cold milk or butter can cool down hot potatoes and affect final texture.
Don't overmix: Overworking can develop gluten in potatoes, creating a gummy texture.
Choose proper tools: Potato mashers leave texture; ricers create ultra-smooth results; avoid food processors which create glue.
Season gradually: Add salt, butter, and liquid incrementally while mashing for better flavor distribution.
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