Mashed Potatoes

Bring a large pot of salted water to a boil

Add the potatoes, boil for about 20 minutes until potatoes are tender

Drain, add potatoes back to the empty pot

Start to mash with a potato masher

Add the butter, continue to mash

Add the heavy cream and milk and continue to mash until they reach a creamy consistency

Season with salt and pepper to taste

Fisherman’s Pie

Melt the butter in a large skillet over medium heat

Whisking add the flour, it will start to clump together with the butter

Slowly add the heavy cream, whisking vigorously until it starts to form a roux

Slowly add the whole milk, still whisking

Whisk in the white wine and lemon juice, roux should be creamy and coat the back of a spoon

Add the garlic, salt and pepper to taste

Fold in the fresh dill

Add the white fish and salmon, turn the heat up just a little to bring the roux to a boil

Sauté for 1-2 minutes once it starts to boil and then add the shrimp and squid

Sauté until the shrimp turns pink indicating it is cooked through

Remove skillet from heat

Turn the oven on broil

Spoon seafood mixture into 2 small cast iron skillets or 1 medium-sized skillet***

Top will a thick layer of mashed potatoes

Top mashed potatoes with cheese (if desired)

Place under the broiler to 3-5 minutes or until cheese and melted and browned to your liking

Cool for a few minutes before serving