To be honest my favorite mashed potatoes are Robuchon's famous pomme puree, silky smooth and very rich in butter, but given that they are hardly an original recipe, I thought I'd share one from the other end of the texture spectrum. When I'm not in the mood for meltingly smooth spuds I tend to swing way over to the other end of things, and have some with a more rustic texture, and maybe even a little crunch. This dish is an amalgam of some of my favorite flavors, and is perfect with roast chicken, a nice thick steak, or even a braised lamb shank. It was inspired by some fabulously chunky potatoes I had at "Olives" once.

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