Mashed Potatoes - the ultimate comfort food

Apart from really mature cheddar cheese this might be what food I miss most when away

We found a bag of lamb’s liver in the freezer yesterday so were debating what to do with it - we’ve had it curried and stir fried in the past as well as the traditional liver and onions.

As I’m off again early Monday (so going quiet again unfortunately - thank f**k for that I hear my readers say) it was the traditional liver , onions, crispy bacon and mashed potatoes using lots of butter and full-fat milk that won out.

Anyway below are some of our favourite versions of mashed potatoes:

Rustic:

Mash as usual but leave skins on and a few lumps - can be used for all the below as well.

Garlic:

Mix in finely chopped garlic and use chicken stock and olive oil instead of butter and milk - can be used for all the below as well

Mustard:

Mix in wholegrain mustard to taste, a little bit of English or Dijon mustard enhances the flavour and colour as well if you like mustard

Cheesy:

Mix in a handful of mature cheddar cheese, can be enhanced with some finely chopped red onion and/or finely sliced spring onion greens and finely chopped spring onion whites. Can also be used in combination with the mustard as well.

Mixed vegetable:

Mix the mash with mashed swede (with lots of gutter and pepper) or cooked carrots or even use both swede and carrots.

They all freeze quite well for a month or so.