and butter, which are both added to the potatoes after they're boiled and mashed (or riced or food milled). Some supposedly helpful recipes even have you melt the butter with the milk to save you ...

Pour the browned butter into a heatproof measuring cup ... stirring occasionally. In a large pot, boil potatoes until fork-tender. Drain the potatoes and return them to the dry pot.

Put the potatoes in a large pot and cover with water. Add half of the rosemary, thyme and garlic and season generously with salt. Bring to a boil and simmer until the potatoes are tender ...

Gently toss the onion mixture and par-boiled potatoes together – you can do ... Dot the remaining butter all over the top. Bake for 35–40 minutes, or until the top is golden-brown and crisp ...

Then, while the potatoes boiled, I warmed the milk and butter on the stovetop. Garten also suggested using a food mill on the potatoes rather than mashing them. I didn't have a food mill ...

Half the potatoes are grated, while half are boiled and passed through a ricer ... In a large heavy skillet, heat half the butter over medium heat until hot, then cook the patties in batches ...

then add the potatoes and boil for a further five minutes, or until the potatoes and fennel are just tender. Drain well. Put the 50g/1¾oz butter and the garlic in the same large pan set over a ...

Combine with boiled chickpeas, sundried tomatoes and salad leaves ... sugar and enjoy this jam with bread or tortilla chips. Combine sweet potato puree with cinnamon, vanilla, butter, sugar, baking ...