Mash

sweet potatoes (1 kg) • milk (150 g) • Salt and pepper • Spices • red cabbage (see previous recipe) • vinegar • olive oil • onion • bay leaf • chestnuts • apples • Salt and pepper •

butternut squash (homegrown or store-bought) • potatoes (about 500 grams) • coarse sea salt • salted butter • heaping tablespoon grated Parmesan cheese • White pepper • fresh parsley

red lentils (300 g) • red potatoes (about 500 g) • salted butter (20 g) • heaping tablespoon crème fraîche • large pinch suhana spice blend • coarse salt • White pepper

pork tenderloin • pink onion • medium carrot • fresh sage leaves • rosemary • summer savory • Fleur de sel (or flaky sea salt), freshly ground black pepper • peeled purple sweet potato (about 400 grams) • peeled potatoes (about 600 grams) • reduced-fat milk (about 250 ml) • butter (about 50 grams) • coarse salt

cauliflower • potatoes (about 160 grams) • shallot • garlic • ground beef (about 200 grams) • tomato paste • dried thyme • shredded aged gouda (about 50 grams) • sugar • butter

fresh salmon fillets • large head of fresh broccoli (frozen works too, but it releases more water when cooking) • garlic • shallots • cauliflower for the mash (or 4 potatoes) • plant-based milk or plant-based cream (about 100 mL) for the mash • Shredded cheese for topping (Parmesan, Swiss, Gruyère, etc.) • Salt, pepper, nutmeg