you should be able get these ingredients, nadia!
russet or other potatoes, as much as you want to eat
a parsnip or in an emergency, rutabega
butter
milk
yogurt
garlic
salt
pepper
i like chive flowers for garnish (chives are easy to grow in a pot- flowers are edible)
peel potatoes and parsnip, cut into medium pieces, boil until cooked. its best to check them individually and scoop them out with a slotted spoon when each one is done. if too done will disintegrate. drain potato pieces.
heres the key part: place potato and parsnip in mixer on medium or slow speed and fan vigorously for about 5 minutes. this drives out the water. try to get them as dry as you can. its a bit of work.
add in butter (be generous, a much as 1/4lb for a large mixer bowl's worth). add milk and yogurt to smooth. crush garlic, maybe 1-2 small cloves per potato, add to mixer.
season with salt and pepper. you can use white pepper for a prettier look. it can take a lot of pepper.
another key part: seasoning potatoes with salt is a skill- at just the right amount the flavor will leap alive. too much and you can taste the salt. so keep tasting.
beat on high to add air and make smooth.
put in bowl, sculpt with a spoon to make it pretty shape, top with edible flowers.
made it last night with a brined, roasted chicken, green beans with diced kalamata olives and a very nice nuits-st-george
