This is v. v. v. good when it is all cold and fall-like out.
Barrett* makes the garlic mashed potatoes — I think he steams the potatoes with three or four whole peeled garlic cloves in it and then mashes them like usual when they’re soft with a couple of tablespoons of butter, some milk, salt and pepper.
I make the roasted veggies that go on top. Preheat oven to 400 degrees. Tip and tail a few large handfuls of green beans, slice them in half. Cut a half of a red onion into slices. Slice up a couple of garlic cloves. Wash a container of crimini mushrooms. Throw all of these things into a pan, toss them with olive oil and couple of dashes of roasted sesame oil. Bake for 15 minutes. Add soy sauce, some salt and pepper, and oyster sauce (if you are not a strict vegetarian). Roast another ten minutes or until everything is soft-ish.
Put a mound of mashed potatoes in each bowl, dump delicious veggies on top, and pour on some of the soy sauce/mushroom juice from the bottom of the pan.
*New pics of mashed potato maker/tech genius here.