10 Ways To Flavor Up Mashed Potatoes

HOW TO MAKE EASY MASHED POTATOES

Okay so let's make a start with the easiest way to make great mashed potatoes.

• Peel and cut your potatoes into quarters. Throw them in a large saucepan.
• Cover the potatoes with cold water (this is important, always start potatoes in cold water, otherwise the outside cooks to quickly and the inside stays hard)
• Bring the pan to the boil, add a good pinch of salt, then simmer with the lid on until the potatoes are fork tender.

10 WAYS TO FLAVOR UP MASHED POTATOES

CREAMY MUSTARD MASH

• Make me - add a couple of teaspoons of wholegrain mustard and a drizzle of olive oil.
• Eat me - bangers and mash style, with pork chops, grilled chicken, pork or sausage casserole.

PESTO AND PARMESAN MASHED POTATOES

• Make me - add a couple of tablespoons of green pesto, a drizzle of olive oil and a handful of grated parmesan.
• Eat me - with grilled chicken or fish, hunters chicken stew or Italian roast chicken.

COLCANNON

• Make me - gently fry a red onion, shredded cabbage, kale or greens and crushed garlic, then stir through the mashed potatoes with teaspoon of wholegrain mustard and some extra butter.
• Eat me - with sausages, Irish stew, casseroles or topped with a poached egg.

CARAMELIZED ONIONS AND CHEDDAR MASHED POTATOES

• Make me - add 2-3 handfuls of grated cheddar and 2-3 tablespoons of caramelised onion chutney and stir through the creamy mashed potatoes.
• Eat me - with sausages, chicken casserole, chilli con carne or spicy grilled chicken.

BACON, CHEDDAR AND CHIVE MASHED POTATOES

• Make me - stir 3 handfuls of grated cheddar cheese, 6 slices of bacon (fried and diced) and a handful of chopped chives into the mashed potatoes.
• Eat me - with grilled chicken, sausages or pesto crust cod fillets.

THAI COCONUT MASH

• Make me - swap the ordinary milk for coconut milk when making the basic mashed potato and stir through a couple of spoonfuls of Thai curry paste.
• Eat me - with a spicy Thai prawn curry, alongside spicy chicken or with Thai vegetable stew.

ROOT VEGETABLE MASH

• Make me - cook up a mix of potatoes, sweet potatoes, butternut squash, carrots, swede and parsnips. Then mash with olive oil, season with sea salt and cracked black pepper.
• Eat me - with sausages, vegetarian chilli or alongside roast dinner.

HOT AND SPICY CURRY MASHED POTATOES

• Make me - stir through a couple of spoonfuls of your favourite curry paste - we love tikka mash.
• Eat me - with your favourite curry, alongside sausages or casseroles.

GARLIC MASHED POTATOES

• Make me - fry up 2-3 cloves of crushed garlic and 5-6 chopped shallots in butter and then stir it through the mashed potatoes.
• Eat me - with roast chicken, alongside herby salmon or cod, with a rich beef casserole.

SOURED CREAM AND JALAPEÑO MASHED POTATO

• Make me - add a tub of soured cream and a handful of chopped jalapeño to the mashed potatoes.
• Eat me - with chilli con carne, alongside spicy Mexican chicken, with bean chilli.

OTHER WASY TO FLAVOR UP MASHED POTATOES

Okay, so if you like to do your cooking a little on a whim, like me and just throw things in as you go along, then I've popped some little extras you can add into homemade mashed potatoes, just mix and match the flavours you like and create your own flavoured mashed potatoes recipe.

• Cream cheese - this adds a delicious creamy texture and mildness to homemade mash
• Sour cream - always good in mashed potatoes
• Roasted garlic cloves, squeezed from the skins.
• Any fresh herbs you like - freshly chopped thyme, rosemary, dill, oregano, parsley or chives are all good.

LOVE YOUR LEFTOVERS

Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 2 days. be sure to cool the potatoes properly and quickly before refrigerating.

To reheat either do so in a saucepan on the hob, or microwave them on high. Make sure the potatoes are reheated thoroughly and properly throughout, to the correct temperature.