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Smashed Potatoes

... are a nice alternative to traditional mash. Just take some redskin potatoes, halved or even quartered if large, and simmer them in salted water until they soften. Drain them, return them to the heat and add milk until it steams. Then stir in a generous plop of unsalted butter, a spooning of Dijon mustard and barely mash the mess before turning the smashed potatoes with a spoon and seasoning them with salt and white pepper.