Buried treasures
ultimate creamy mash
eel and cube 2kg potatoes and cook in salted boiling water for about 20 minutes, until soft. Drain and mash with 100g soft butter, 250ml cream and 250ml sour cream until smooth. Don’t over-mix, or they’llStir in 1 crushed garlic clove and handful chopped parsley. Serve sprinkled with paprika.
