Comfort food for a girl’s night in!

The other day i found a sack of russet potatoes and decided to experiment with some new

combinations for a starchy spud-dy treat!

classic mash

The Classic Mash:

  • 4 large russet potatoes (about 2 pounds total)

  • 1 teaspoon kosher salt or the Fluer de Sal

  • 3/4 cups milk or light cream if you dont mind extra calories

  • 6 tablespoons unsalted butter

  • Freshly ground cayenne pepper

Place potatoes and 2 Tbls of salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium low and simmer until tender, about 10 minutes.

Meanwhile, heat milk / cream and butter in a small saucepan over medium-low heat, stirring occasionally until butter melts.

Drain potatoes and press through a masher (or just use a fork until smooth). Pour warmed milk mixture over potatoes in a slow steady stream and stir until smooth.

Season with salt and pepper and serve immediately or keep warm in a covered bowl over simmering water for up to 2 hours.

The Mash with a twist.…Potato and Parsley mash:


Get your classic potato mash ready as above.

Heat a few drops of olive oil ( enough to coat the bottom of the pan). Toss some roughly chopped/ smashed garlic into it.

Add and saute a couple of handful’s of fresh chopped parsley leaves.

Saute until cooked and paste like.

Stir into the mashed potatoes and serve with a lovely warm french baguette & a glass of red

I have discovered, a steaming and fluffy bowl of potato parsley mash does away with the sourest, nastiest of moods! Combine that with a lovely glass of merlot, put you feet into a pair of warmers, snuggle before the television …and voila!.. you are in heaven.


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