Roast chicken with schmaltzy shallots & mash from How I Cook - A Chef’s Guide to Really Good Home Cooking (page 223) by Ben Lippett

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Emwestley on January 20, 2026

    Used this mash recipe several times and it’s an absolute winner. It leave you with the potato skins which you can stuff and bake (cheese, chive, yoghurt dip or even as a canapé base for crème fraîche and caviar) or use for Ottolenghi’s harissa potato skin salad P146 Simple. I prefer this mash recipe to Straker’s just due to half the quantity of butter in this one. Use Straker’s for a richer mash (half the quantity of potatoes, 250g butter, 50ml milk)

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