CARROT AND POTATO MASH

4 Idaho potatoes, peeled and cut 

3 carrots, peeled and cut 

2 garlic cloves

Coarse salt

freshly ground black pepper

1/2-1 cup whole milk

3 tbsp unsalted butter

Place potatoes, carrots, and garlic in a medium saucepan. Cover with water. Add a large pinch of salt. Bring to a boil, and cook until completely tender, about 20 minutes.

Drain vegetables, reserving 3/4 cup cooking liquid. Return all but 1/4 cup liquid to pot. Add milk and butter, and season with salt and pepper. Mash until smooth, adding remaining liquid to desired consistency.

SALMON ON POTATO CREAM ROSES

7-10 new potatoes, cooked in the oven or made
200g cold-smoked salmon
150g Philadelphia cream cheese, chili flavored or unflavoured
3-4 tablespoons of sour cream
2-3 tbsp fresh dill

Put all ingredients in a blender and puree let. Fish can also add less. Boil the potatoes in salted or small fresh water until soft, cool it down. You can also do the potatoes in the oven or grill during the summer. In order to clear the wash potatoes, cut them into halves. Sprinkle with salt and black pepper, and drizzle over the olive oil. Bake at 200 C until the potatoes golden hue.
Cut the potatoes in half and cut the leftover from the bottom so that the potatoes remain upright on a platter. Put the cream on the cake and squirting squirting 1M (I used Wilton's) size of the potato-headed roses in a circular motion. Bon appetit!

SMOKED SALMON POTATO BITES

18 baby potatoes (500g)
100-200g Philadelphia Light Sweet Chilli
200g smoked salmon

salt
black pepper

Place the potatoes on a baking tray and cook at 200 degrees C, gas mark 6 for about 30-40 minutes or until cooked. When cooked, cut the potatoes in half and top with a little Philly and a piece of smoked salmon. Serve whilst still warm or coldly.

Bon appetite!