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A flavoursome alternative to traditional mashed potatoes, this simple crushed potato recipe works well with a number of meat and fish mains, as well as many vegetarian dishes. Pascal Aussignac recommends serving this side with his hake and red pepper relish recipe.
Pascal Aussignac left France with business partner Vincent Labeyrie to champion la cuisine de Gascogne at his restaurant, Club Gascon, in 1998.
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