• Ingredients: 28
  • Serves: 6

Anchovy mashed potatoes with large russet potatoes, onion, chopped fine, 3/4 stick unsalted butter, flat anchovies, rinsed, patted dry, and minced, milk, heavy cream, thinly sliced fresh chives or scallion greens.


For dressing

For salad

Grilling And Serving

  • Fresh herb sprigs
  • Lemon wedges

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 In a large heavy saucepan cook onion in 4 tablespoons butter over moderately low heat, stirring, until softened.

    For this step you will need

  2. Step 2 Add anchovies and cook, mashing them, until they dissolve, about 1 minute. Stir in milk, cream, and remaining 2 tablespoons butter and heat until hot but not boiling.

    For this step you will need

  3. Step 3 Force potatoes through a ricer or food mill into pan and stir until smooth. Stir in chives and salt and pepper to taste.

    For this step you will need

Nutrition information

Calories 384 Carbohydrates 52 g (17%)
Fat 17 g (26%) Protein 9 g (18%)
Saturated Fat 10 g (52%) Sodium 228 mg (10%)
Polyunsaturated Fat 1 g Fiber 4 g (15%)
Monounsaturated Fat 5 g Cholesterol 52 mg (17%)