Blog: When is mash crush?

Catherine Sleep | 4 October 2005

I shared the long, pre-dawn drive to work this morning with one of my colleagues who recently moved down my way. She shall remain nameless but let’s just say she edits a website about the textiles industry. Our rumbling stomachs led us inevitably to talk about food, and the conservation took an amusing turn, although admittedly at that hour it doesn’t take much to prompt mild hysteria.

We were talking about who cooks the meals in our households, and what we eat, and she mentioned that she’d had sausages last night, with crushed potatoes. “Ah, bangers and mash,” said I. “No, not mash!” she responded with surprising indignation, “crushed potatoes, with olive oil and spring onion.”

“Posh mash, then?”

But the lady wasn’t for turning. Her crushed potatoes were clearly far too refined to be called mash. What’s in a name? Quite a lot, evidently.


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