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Arthur Potts Dawson

  • Recipe

    Parsnip Mash with Dijon and Honey

    Sweet and a little spicy, this mash tastes especially good with braised or roasted pork.

  • Recipe

    Celery Root and Rutabaga Mash

    It’s hard to believe that this elegant purée begins with two of autumn’s most humble-looking roots. This mash would be excellent with roast chicken or turkey or even red-wine-braised short…

  • Recipe

    Classic Potato Mash

    A pinch of nutmeg adds a subtle savory flavor to traditional mashed potatoes.

  • Recipe

    Carrot Mash with Orange and Mint

    This brightly colored mash has a tantalizing flavor that’s ideal with rich lamb dishes. A touch of hot sauce keeps the sweetness of the orange in check.

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