1. Peel the potatoes. Rinse them under cold water. Cut into evenly sized chunks (about 4–5 cm pieces) so they cook at the same rate. 2. Place the potato pieces into a large pot. Cover with cold water by about 2–3 cm. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until the potatoes are very tender when pierced with a fork. 3. Pour the potatoes into a colander. Let them sit for 1–2 minutes so excess steam escapes—this helps keep the mash fluffy. 4. Return the potatoes to the warm pot or a mixing bowl. Add the butter first and mash while the potatoes are still hot. 5. Warm milk. Slowly pour in warm milk, a little at a time, continuing to mash until you reach your desired texture—smooth, creamy, or rustic. 6. Add salt to taste. Stir gently to combine. 7. Serve immediately while warm and silky. TOPPINGS IDEAS: - Butter with herbs (sage, rosemary, thyme). - Caramelized onions. - Crispy shallots or fried onions - Gravy any style - beef, chicken, mushroom, or vegetarian. BREAKFAST OR BRUNCH IDEAS: - Mashed potato cakes: pan‑fried until golden and served with sour cream. - Topped with a poached or fried egg: the yolk becomes an instant sauce. - With smoked salmon and chives.

   1. Meat and peeled onion put in a large pot. Add water and boil. When the water begins to boil, remove the foam with a spoon; cover pot with a lid and cook about 1.5 hours over low-medium heat. 2. Take the meat and onion out of the broth. Meat set aside on a clean plate to cool, and throw away the onion. 3. Add water to the broth, if needed. Water should be visually about 2 liters. Boil. 4. Peel, wash and grate a beet on a coarse grater (or cut beet on thin sticks). Place the beet into boiling broth. (From this step I prefer to cook the borsch over high-meduim heat). 5. Shred the cabbage and add to the broth. 6. Peel, wash and grate a carrot on a coarse grater; place to the broth. 7. Peel, wash and cut potatoes on small cubes; put in soup. 8. Peel, wash and cut a bell pepper into strips ; put in soup. 9. Wash tomatoes and cut into small cubes. 10. Heat a medium size skillet; add oil, tomatoes and dried basil, and cook tomatoes over medium heat about 10 minutes stirring occasionally. Add tomatoes in soup. 11. Take the meat off the bone; cut the meat into small pieces and add in soup. 12. Add salt, pepper, Italian seasonings, water, if needed, and cook the soup 10 minutes more. 13. Optionally, cut greens, add to borsch. 14. Turn off the heat, cover the pot with a lid and let it sit for 10 minutes. 15. Serve with sour cream.