Place peeled, cubed russet potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Warm milk and butter

While potatoes cook, gently heat the milk, butter and minced garlic in a small saucepan or microwave until butter melts and garlic softens, about 1–2 minutes. Do not boil.

Mash and season

Drain potatoes well and return to the pot. Mash with a potato masher or ricer. Gradually add warm milk-butter-garlic mixture until desired creaminess (about 120 ml). Stir in 1 tsp salt, 1/2 tsp black pepper and chopped parsley if using. Taste and adjust seasoning. Keeps warm until serving.

Steamed broccoli

Bring a pot with 2–3 cm of water to a simmer and place a steamer basket with broccoli florets over it. Cover and steam until tender-crisp, 4–6 minutes depending on floret size.

Remove from heat, toss with 1 tbsp olive oil, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Keep warm.

Classic coleslaw

In a large bowl combine shredded cabbage and shredded carrot.

In a small bowl whisk together 4 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over vegetables and toss to coat evenly. Chill at least 15 minutes before serving to let flavors meld.

Steamed green beans

Bring a pot of water to boil; add trimmed green beans and cook 3–5 minutes until bright green and tender-crisp. Alternatively steam 4–6 minutes.

Drain and toss with 1 tbsp butter, 1/4 tsp salt and 1/4 tsp black pepper. Keep warm.

Sautéed mushrooms

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter melts and foams.

Add sliced cremini mushrooms in a single layer and cook without stirring for 2 minutes to develop color, then stir and continue cooking 3–4 minutes until browned.

Add 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp fresh thyme. Cook 30–60 seconds until fragrant. Remove from heat and keep warm.

French fries

Rinse cut potatoes under cold water until water runs clear to remove excess starch. Pat completely dry with paper towels.

Heat vegetable oil in a heavy pot to 325°F (163°C). Blanch potatoes in batches 3–4 minutes until soft but not colored. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt.