Tip for boiling potatoes

Don’t add salt to the water when you are boiling potatoes – this stops them splitting. Instead drain them, and then season.

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How to make flavoured mash

Add a twist to your standard mashed potato recipe by adding other ingredients (it's what restaurants do and charge you a fortune!). We show you the easy way.

The secret to flavoured mash potatoes is to make good mash – follow our master recipe for mashed potatoes, then add any of the following ingredients (you'll find some other combinations on the master recipe page too!). Any of the following mash can, when cooled, be moulded into potato cakes and fried. It's up to you whether you want to roll them in a little flour first, or even dip them in beaten egg, then roll them in flour and breadcrumbs.  Of course, you can take left-over flavoured mash, dot with butter and bake in the oven for 20 minutes the next day, to reheat it. Just eat it out of the pan with a spoon!

Pesto mash: 1 tbsp of good pesto sauce – good with grilled chicken.

Mustard mash: 1-2 tbsps of wholegrain mustard – great with pork chops.

Caramelised onion mash: Fry onions until they are soft, add a teaspoon of sugar, stir and cook until the onions are soft and brown. Season. Add to mashed potatoes. This mash is super with steak, serve it topped with additional caramelised onions or with some onion chutney.

Horseradish mash: 1 tbsp of freshly grated horseradish or good horseradish sauce- ideal with roast beef.

Mint Mash: 2 tbsps freshly chopped mint or mint sauce to serve with roast and grilled lamb.
Celeriac or Swede Mash: Add equal quantities of pureed celeriac or swede to your mash – perfect for Christmas Day Turkey.

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