Instructions

• Start by peeling and cutting potatoes into chunks that cook evenly. No uneven spuds or you get weird lumps.
• Dump potatoes in a pot with cold water and a pinch of salt, then heat it up till it boils. You gotta bring the pressure build before you simmer.
• Once boiling, lower the heat, cover, and let things simmer till potatoes are soft enough to mash about 20 minutes. That valve hiss means you’re getting close.
• Drain off the water and toss taters back in the pot. Add butter, cream, and milk, then mash away till it’s all creamy smooth. Don’t forget sea salt flakes and freshly cracked pepper here.
• While that’s going, fire up the slow cooker or dutch oven for the beef cheeks and wine ragu. Let the flavors build slow and steady. You’ll smell it for sure, and it’s a good kind of hungry tease.
• Once everything’s ready, plate the creamy mash alongside the rich beef and ragu with capunti pasta. Grab your fork and dig in, y’all.