Another request! The best potatoes

Hi all

As requested, here is another recipe for you - the best smashed potatoes, ever. Now, I am not a potato fan so my saying that these are great should tell you something.

Now, the ingredient amounts are a bit vague because it all depends on how many potatoes you use. I make a big batch because they are really good fried up the next morning for breakfast. There is nothing like frying up already fattening potatoes in more butter first thing in the morning!

You will need: potatoes. I use the small, round thin skinned ones and I don't peel them, just leave the skin on. (Erin - buy whatever kind you want, whatever colour, just don't make this dish with big baking potatoes. Got it?) You can buy the small ones in the bags - I like to use the red skinned ones, it makes the dish look really pretty.

Put the potatoes in a pot of salted water and boil them until they are cooked through. You want them to be really well cooked so that they mash easily. Meanwhile, grab a big bowl and to it add the following:

-Butter (lots of butter) cubed

-Heavy cream (do not skimp out and use milk!)

-A few green onions, chopped up finely

-dill (finely chopped)

Now I know I didn't give amounts, because it depends on how many potatoes you use, but feel free to add a lot of the above ingredients. The more cream, butter and dill the better! You can always start smashing and add the cream as you go until they start to look creamy, like mashed potatoes.

Once you have your butter, cream, onions and dill in the big bowl, add in the potatoes, right out of the pot. The potatoes need to be really hot in order to melt the butter and to "let the flavours mingle". Once everything is in the bowl, start smashing! Start with a large knife and roughly mash up the potatoes, then switch to a fork or spoon. You want them to be roughly mashed up and you want the butter and cream to be evenly mashed into the potatoes.

Enjoy! I like to serve these with beer can chicken (another awesome dish!) and roasted veggies, but they go with just about anything and are so, so easy to make.

E