For tonight, (subconsciously I might have been somewhat unfulfilled by Saturday night's dinner) I decided to make this dish with a recipe I found on the Internet and it was absolutely delicious. http://www.francethisway.com/boeufbourgignonrecipe.php
Today I chose to serve my casserole with pommes puree, but it can also be served with buttered rice, noodles, crusty bread or just plain boiled potatoes. For my mashed potatoes, I like to use either desiree, dutch cream of nicola potatoes, which bake in the oven at 175 degrees Celsius for about 90 minutes or until cooked. Once the potatoes are done, I like to put them through my ricer as it makes for a really smooth mash. I season, add the butter and warm milk, whisking it constantly over the stove just until the butter and milk are fully incorporated.
Adding cold milk will "shock" the potatoes and letting the potatoes cool down will result in a gluey consistency, so it's really important to finish preparing the potatoes whilst still hot.
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