Ingredients
Preparation
Either steam or boil large, floury potatoes, then drain them. Put them back on the stove over low heat for a few minutes, so that they are completely dry, then gently shake the saucepan back and forth so the edges of the potatoes “bruise” and crumble slightly. Eat them with the casserole, mashing the floury, crumbly spuds into the sauce from the casserole with your fork.
