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1
Put the potatoes in a saucepan and add cold water to cover by 2 inches.
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2
Add the measured salt and bring to a boil over high heat.
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3
Lower the heat to a brisk simmer and cook, stirring occasionally, until tender, about 20 minutes.
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4
Drain the potatoes thoroughly and return to the same pan they cooked in.
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5
Add the butter and milk and mash with a potato masher (or use a ricer).
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6
Add additional milk to make the mash creamy, but make sure it stays thick.
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7
Season to taste with additional salt, if necessary, and black pepper.
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8
Cover with the lid and set aside.
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9
Heat the oven to 400 degrees F and arrange a rack in the middle.
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10
In a saucepan over medium heat, melt 4 tablespoons of the butter.
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11
Add the onion and carrot and cook until golden and tender, about 5 minutes.
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12
Add the flour and whisk to combine.
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13
Slowly add the milk, stirring well as you add it to avoid lumps.
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14
Allow the sauce to simmer for a few minutes, then add the parsley and chives.
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15
Remove from the heat and season to taste with salt and pepper.
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16
Gently stir in the smoked and white fish.
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17
Spoon the mixture into a greased 2-quart baking dish.
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18
Top with spoonfuls of the reserved mashed potatoes, spreading the mash into an even layer over the fish mixture.
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19
Rake the top with the tines of a fork to create a rough texture, and dot with the remaining 2 tablespoons of butter.
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20
Bake until bubbly and the top is nice and brown, about 30 minutes.
