Boil them, drain them and mash them with whatever you like – you will need some sort of liquid, usually butter but it’s all up to you. Variations follow, they are just ideas, you can put anything in

But if you have time bake the potatoes and when they are done, peel and mash them. The texture and flavour are both better

Colcannon

Make the mash with butter and add:

• Chopped spring onion
• Shredded cooked cabbage

Garlic infused

Gently heat crushed garlic cloves in olive oil to infuse the flavour then mash the potatoes with the oil instead of butter

Minted

There is a new fad for “crushing” new potatoes – it’s not properly mashed but I must confess I love it. Crush new potatoes with some Extra Virgin Olive Oil, fresh Mint, salt and pepper.: