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. Take 4 tablespoons of vanilla sugar, flour, baking soda, egg yolks, soft butter and ground almonds and make a dough. 2. Take a pit from the dough and roll it to a roll of approximately the thickness of your finger. Rest the dough keep inside the fridge. Take the roll and cut it into 4-5 cm long pieces; form them to little half moons. 3. Take a baking tray, put baking paper on it, and then place the half moons on it. Bake it 10-15 min at 180C (356F) (PREHEATED!). 4. Take the half moons from the tray, mix icing with remaining 4 tablespoons of vanilla sugar and put this on the hot(!) half moons. Let them cool down, then put the rest of the vanilla-icing-sugar on them.