Mash is simple. Perfectly boiled potato pieces. Not too soft and not hard. Mash together with kerrygold butter and full cream milk. Butter first so that it can melt with the heat of the boiled potato. Any stew chicken recipe will do but add coconut milk and canned red beans that have been drained and rinsed. Add the beans at the start after browning so that it softens while the chicken cooks. Let the water boil down to a medium thick saucy texture. I did not have parsley but that would have made this better. Also golden ray butter was added to the stew chicken.
I used what I had to make a mush. Cut up the veggies into small pieces and cookdown covered on low heat with golden ray for about 30 minutes. Seasoned with fresh seasoning, Italian seasoning and maggi seasoning. Served with homemade stovetop bread with garlic butter. Same bread recipe as yesterday but without the cookeen and used less cooking time and it came out perfect. I drizzled some tamarind sauce on the mush. Man this tasted so good.

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