Mashed potatoes from New British Classics (page 124) by Gary Rhodes

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Preserved (confit) bacon; Pressed ox tongue; Boiled brisket of beef and vegetable stew

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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