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.

   BROTH 1. Peel onion. Carrots, parsnip and turnip: wash and peel. Celery stalks: wash and сut in half. 2. Place the chicken parts in a large stockpot. Pour in cold water to cover the chicken parts and bring to a boil. Once the water boils, drain the water and rinse the chicken parts with cold water. Add the onion, carrots, celery halfs , turnip, parsnip, bay leaf, thyme, and parsley (if using). 3.Pour in enough cold water to cover the ingredients by 1-2 inches (about 8-10 cups). Bring the water to a boil, then reduce to a simmer. Skim off any foam that rises to the top in the first 15-20 minutes. Simmer uncovered for 1.5 to 2 hours. 4. Remove the chicken and vegetables from the pot. Strain the broth into a clean pot. Discard the vegetables and herbs. 5. Once the chicken cools enough to handle, shred the meat off the bones and return meat to the broth. SOUP 6. Carrots: peel, wash and slice. 7. Add carrots and thyme to homemade chicken broth, and bring to a boil. 8. Stir in the noodles, sweet peas, and corn. Cook the noodles according to package instructions (about 6-8 minutes). 9. Taste and season with salt and pepper as needed. 10. Ladle the soup into bowls. Garnish with fresh chopped scallions or any herbs you like.