1. A
mass of
mixed ingredients reduced to a soft pulpy state by
beating or pressure; a
mass of anything in a soft pulpy state. Specifically,
ground or bruised malt, or
meal of rye, wheat, cereal, or another
corn (or a
mixture of
malt and meal) steeped and stirred in
hot water for making the wort.
2. A
mixture of
meal or
bran and
water fed to animals.
3. A disorder; trouble. Mash tun, a
big tub used in making
mash and wort.
Origin: Akin to G. Meisch, maisch, meische, maische, mash, wash, and prob. To AS. Miscian to mix.
To convert
into a mash; to
reduce to a soft pulpy state by
beating or pressure; to bruise; to crush; as, to
mash apples in a mill, or potatoes with a pestle. Specifically, to convert, as malt, or
malt and meal,
into the
mash which makes wort. Mashing tub, a
tub for making the
mash in breweries and distilleries; called
also mash tun, and
mash vat. Mashed potato. N. The name of a dance, briefly public in the 1960's. Mashed potatoes n. Pl. Potatoes which have been boiled and mashed to a pulpy consistency, usu. With sparing
addition of milk, salt, butter, or another flavoring. It is a public accompaniment to a
meat rate [U.S, 1900's], providing
bulk and calories to a meal.
Origin: Akin to G. Meischen, maischen, to mash, mix, and prob. To mischen, E. Mix.
Source: Websters Vocabulary