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. Start by preparing the vegetables. Shred the green cabbage using a sharp knife or a mandoline. Grate the carrots using a box grater or a food processor with a grating attachment. 2. In a large salad bowl, combine the shredded cabbage and salt. Rub the cabbage and salt with your hands until the cabbage is soft. 3. Add carrot, apple cider vinegar, extra virgin olive oil and pepper. Toss everything together.