Mashed Potatoes

Description

Ingredients

• potatoes


• swede, dried peas or carrots


• salt

Method

• Peel and wash the vegetables, as required, and cut into coarse pieces. (Allow the peas to soak overnight.)


• Par-boil the swede, peas or carrots in salt water before adding the potatoes.


• Continue boiling for a further fifteen minutes until cooked.


• Drain and mash until smooth.


• Serve with fried bacon.

This meal was generally served at mid-day.
Mynytho, Lleyn.

Stwnsh is an alternative name for the same dish in other areas in north Wales; sweded, peas or carrots would be mashed with the potatoes and consequently given the name stwnsh rwdan (swede), stwnsh pys (peas) or stwnsh moron (carrots).

A specially carved wooden tool was used to mash the vegetables and was known as mopren, pwnner, stwnsher or mutrwr tatws in different parts of the country.