This is the recipe I grew up with, traditionally made Irish mash. The step of returning the drained, boiled potatoes was what my Irish father called "flour-ing off" the potatoes. The residual water is steamed away leaving the potato edges with a slight look of dry flour. The centers will still be moist and the butter and milk flavors will dominate and not be diluted by that water. One difference at our house: we prefer some lumps for texture and only used a large fork to "mash" the potatoes. Thanks again as always, Chef John, for improving American home cookery one dish at a time.
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This is the recipe I grew up with, traditionally made Irish mash. The step of returning the...