I first made this as a side-dish for a beef tenderloin that I also flavoured with paprika, a couple of months ago. It's based on a traditional Romanian recipe which is much simpler and slightly less healthy than what I'm making here-but nevertheless a huge favorite, especially with men. The beauty of this mash is that it can be either served as a side for a meat dish, or as a dip, or even as a sandwich spread, on crusty bread and topped with sliced juicy tomatoes.

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