While the English make their mashed potatoes from floury potatoes, the French use waxy potatoes, which give a thick, smooth, silky, flowing puree.
When I need comfort food, mashed potato it is. Reminiscent of childhood large plates of mashed potato, buttery and herby, steaming hot from the pan and piled with other vegetables, it takes me back to days of large gardens, lazy days, and few cares.
A touch of spice with carrots turns them into something wonderful.
No better way to cook pumpkin!