MASHED POTATOES
BOIL THE POTATOES IN SALTED WATER UNTIL EASILY PIERCED WITH A SHARP KNIFE.
CUT THE BUTTER INTO THUMBNAIL-SIZED BITS AND PLACE ON A PLATE.
WHEN THE POTATOES ARE COOL ENOUGH TO HANDLE, REMOVE THE SKIN WITH YOUR FINGERS.
CUT UP ROUGHLY AND PASS POTATOES THROUGH A RICER OR THE FINE DISC ON A MOULI SET OVER THE SAUCEPAN YOU BOILED THEM IN.
RINSE OUT ANOTHER SAUCEPAN BUT DO NOT DRY. ADD THE MILK AND BRING TO A BOIL.
TURN THE HEAT UNDER THE POTATOES TO LOW AND BEAT IN THE BUTTER BIT BY BIT WITH A WOODEN SPOON.
WHEN ALL THE BUTTER IS INCORPORATED, ADD THE HOT MILK AND CONTINUE TO COOK AND STIR UNTIL YOU ACHIEVE THE TEXTURE OF CREAM OF WHEAT.
SPOON POTATO PURÉE INTO A BOWL OR DISTRIBUTE ONTO FOUR SEPARATE DINNER PLATES.
SERVES 4
HEAT A FRYING PAN LARGE ENOUGH TO ACCOMMODATE THE COD FILLETS WITHOUT CROWDING.
DRY THE FISH THOROUGHLY WITH PAPER TOWELS. SALT AND PEPPER.
POUR ABOUT 3 TBSPS OF GRAPESEED OR CANOLA OIL IN THE PAN.
WHEN IT'S VERY HOT, LAY THE COD FILLETS IN THE PAN SKIN-SIDE DOWN. SHAKE THE PAN TO MAKE SURE THE FISH DOES NOT STICK.
COOK 3 TO 4 MINUTES DEPENDING ON THE THICKNESS. ADD SEVERAL THYME SPRIGS AND 3 TBSPS OF BUTTER.
LOWER THE HEAT AND BASTE FISH WITH THE BUTTER.
COVER THE PAN AND CONTINUE TO COOK AND BASTE UNTIL A SHARP KNIFE INSERTED IN THE CENTER OF THE FILLET FEELS WARM WHEN TOUCHED TO YOUR BOTTOM LIP.
ARRANGE THE FILLETS ON TOP OF THE POTATOES ON EACH PLATE. SCATTER WITH CHOPPED CHIVES.
SERVES 4