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. Crush the digestive biscuits or graham crackers into small pieces. You can do this by placing them in a ziplock bag and using a rolling pin, or simply by breaking them up by hand. 2. Add chopped nuts (if using) 3. Place butter, sweetened condensed milk, dark chocolate and cacao powder in a heatproof bowl, heat at a low gas level, stirring continuously, until the butter and dark chocolate melt. 4. In a large bowl: mix crushed biscuits or graham crackers, nuts (if using) and chocolate mixture (mix until everything is evenly coated with the chocolate mixture). 5. Lay a large piece of plastic wrap or aluminum foil on your work surface. 6. Spoon the mixture onto the wrap/foil and shape it into a log, about 2 inches in diameter. 7. Wrap it tightly, twisting the ends to seal, and refrigerate for at least 4 hours, or until firm.