The sharp cheddar here belongs with a smooth oatmeal stout with a hint of hoppy bitterness. See the recipe for Baked Macaroni and Cheese » Back to 10 Recipes to Pair with Stouts ». Ben Fink

Whether you like your mashed potatoes rich and creamy, or hearty and a bit lumpy, using warm cream really brings the flavor out of the potatoes. Not all varieties of potato are suitable for mashing, however; the best are floury varieties rather than the waxy types used as salad potatoes.

Yield: serves 6-8


  • 3 lb. potatoes
  • 6 tbsp. butter
  • 1 cup warm cream
  • 1 cup warm milk
  • Salt and freshly ground white pepper


  1. Peel potatoes and cut into large pieces. Cook in a large pot of boiling salted water till tender, about 15 minutes. Drain.
  2. Mash in the pot, gradually adding butter, warm cream, warm milk, and salt and pepper to taste.