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. Wash and boil the potatoes and carrots in their skins. Let them cool. 2. Hard‑boil the eggs. Let them cool. 3. Wash, dry, and slice the mushrooms. 4. Peel and finely dice the onion. 5. Sauté the mushrooms and onion in a heated pan with oil over medium heat. Season with salt and pepper, remove from heat, and let cool. 6. Peel the potatoes, carrots, and eggs. 7. Grate the potatoes on a coarse grater. 8. Dice the pickled cucumbers into small cubes. 9. Grate the carrots on a coarse grater. 10. Set aside the yolk of one egg, and dice the remaining eggs. 11. Grate the cheese and the reserved egg yolk on a fine grater, then mix them together. ASSEMBLY 12. The salad can be assembled in a springform ring or in a tall bowl. - 1st layer: Spread out the potatoes, press down slightly with a spoon (gently!), and spread with mayonnaise. - 2nd layer: Add the fried mushrooms with onions. - 3rd layer: Add the pickled cucumbers. - 4th layer: Add the grated carrots. Press everything down slightly and spread with mayonnaise. - f5th layer: Add the chopped eggs. Press down and spread with mayonnaise. - 6th layer: Add the grated cheese mixed with the egg yolk. 13. Cover the salad with plastic wrap and refrigerate for at least 30 minutes. 14. Remove the plastic wrap. If you assembled the salad in a ring, remove the ring before serving. Decorate the salad to your liking and serve.