This fresh take on classic comfort foods includes not only delicious variants on mashed potato dishes, but also gratins, soups, dips, sauces, guacamoles, pâtés, casseroles, panna cottas, and sorbets made with a plethora of vegetables, fruits, beans, grains, nuts, eggs, and even meats. Hot or cold, savory or sweet, classic or innovative, rustic or elegant, Mashed shows that mashing doesn’t need to stop at just traditional mashed potatoes.

“Mashes are redolent of homey comfort, yet can also be sophisticated and elegant, perfect dinner party fare.... This beautiful book carries you through the seasons with recipes that are fresh, simple, and out-of-this-world delicious.”—Jamie Schler, Huffington Post

Other cookbooks by this author

• The Charleston Chef's Table: Extraordinary Recipes from the Heart of the Old South
• The Charleston Chef's Table: Extraordinary Recipes from the Heart of the Old South
• Charleston Chef's Table
• Food Lovers' Guide to Charleston & Savannah: The Best Restaurants, Markets & Local Culinary Offerings
• The French Cook: Cream Puffs and Eclairs
• The French Cook: Sauces
• The French Cook: Soups & Stews: Soups and Stews
• The French Cook: Sauces
• The French Cook: Sauces
• The French Cook: Soups and Stews
• The French Cook-Cream Puffs & Eclairs: Cream Puffs & Eclairs
• Mashed: Beyond the Potato
• The New Charleston Chef's Table
• Southern Farmers Market Cookbook
• Southern Farmers Market Cookbook
• Southern Farmers Market Cookbook
• Tart Love: Sassy, Savory, and Sweet
• Tart Love: Sassy, Savory, and Sweet