1. A mass
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
and meal) steeped and stirred in hot water
for making the wort.
2. A mixture
fed to animals.
3. A disorder; trouble. Mash tun, a big tub
used in making mash
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
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