Mashed Potato

Mashed potato is capable of taking almost any flavour. For the mash itself I allow one medium sized potato per person and about 1 tbs of butter for 4 people. Use as much milk as is necessary to gain the right consistency and don't be afraid of salt. If you are adding other dairy products, reduce or replace the milk. Also, try different spuds, I really like kipfler potatoes in mash. Try the following additives to mash or combinations there of (example: mayo and sour cream make it taste like potato salad).

• Natural yoghurt
• Sour cream
• Finely diced spring onion or shallot
• Horseradish or horseradish cream
• Wasabi paste
• Mayonnaise
• Parmesan cheese (particularly excellent with yoghurt)
• Porcini salt
• Sauteed mushroom
• Feta
• Feta oil (instead of milk)
• Cream
• Minced parsley
• Rosemary
• Thyme
• Roasted/confit/fresh garlic
• Parsnip
• Lemon rind
• Extra virgin olive oil (instead of milk)
• Roasted cherry tomato oil (instead of milk)
• Blue cheese, Camembert, Costello
• Browned butter (buerre noisette, nut brown butter)
• Seeded mustard
• Truffle salt