Make your mash as you normally would and just before serving check the seasoning and add the chopped herbs. To serve: Heat the fryer to 170oC. Carefully place the breaded fish into the fryer.

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Pour in the cream and milk, then chuck in your herbs. Set the heat to medium and let it bubble away gently for about 15 to 30 minutes, until you can pierce the potatoes easily with a fork. Mashed ...

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