Mash - savoury of the universe

What to add
Now the fun begins – here's what you can add to potatoes to make your mash masterpiece.

• The classic version uses butter, milk, salt and pepper, but for a richer taste substitute double cream or crhme franche for the milk.
• For a low-calorie mash try using buttermilk, Quark or low-fat Greek yoghurt in place of the milk and butter. This will give a tangy quality to the flavour.
• For a Mediterranean twist, add a crushed garlic clove to 4 or 5 tbsp extra virgin olive oil and heat gently to infuse the oil. Stir the garlic oil through the mashed potatoes and season with salt and pepper. Serve as an accompaniment to grilled steak, chicken or fish cooked with thyme, basil or parsley.
• You can also make mixed mashes: boil or steam an equal amount of parsnips, swede, carrots or sweet potatoes (or any root vegetable you fancy) and combine using any of the milks, creams or oils mentioned above. It's best to cook the other vegetables separately from the potatoes as they will cook at different rates. If the colours are different, mash each first and then carefully swirl them together in the serving dish. Puried beetroot makes a stunning contrast to creamy white potatoes.

More smashing ideas

• Finely slice 7 or 8 spring onions, fry gently in some butter and fold into mashed potatoes to create a version of the Irish classic Colcannon. Serve with beef or lamb stew.
• Stir-fry some finely shredded Savoy cabbage and mix into the mash for a non-fried version of bubble and squeak. Serve with leftover roast beef or pork.
• Spread the mash in a baking dish and sprinkle some grated Cheddar cheese mixed with some dried breadcrumbs and a little paprika over the top. Place under a hot grill for a minute or two until the top turns golden and crunchy. Serve with pan-fried cod or haddock.
• Stir through 1 tbsp rinsed, soft, green peppercorns for a spicy accompaniment to steak with a brandy sauce.
• Make a mash of potatoes and celeriac and stir through some Stilton or Roquefort. Serve with venison sausages or other game dishes.