500g and good mashing potatoes, peeled and chopped into same size pieces
2 tab butter
1/4 cup cream
150 g grated cheese - whatever you have on hand, something to melt
1 tin (between 100 and 200g) of tuna in oil (olive oil is best, but any oil is okay - NOT in brine or water)
1 medium onion, finely chopped
salt and pepper and dried chilli flakes (optional)
This is my standard comfort fare – if I’m sick or hungover or otherwise miserable, this comes out. Best eaten with a spoon, on the couch under a blanket. This makes quite a lot, but it heats up perfectly.
1Boil the potatoes in salted water until they’re done, time depends on their size, but around 10-15 minutes.
2Start to mash them, then add cream and butter and continue mashing until smooth (or your preference).
3Stir through the tuna (including the oil if it’s olive oil, otherwise drain first) and onion and cheese and season well to taste. You might need to microwave the mix just quickly to make sure the cheese melts and everything is hot after the mashing. Enjoy!
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. Wanna try it at home? Get some Rockey's Milk Punch
See more Friendsgiving cocktails you can make with your cooking ingredients.