Creamy mash is hard to beat, but I often prefer olive oil-based mashes, especially if the centrepiece of the meal is already very rich. Adding aromatics to your cooking water is a great way to jazz up mash. I’ve used thyme, mint, lemon and garlic here, but try experimenting with different herbs and spices.
Get ahead by peeling and cutting the potatoes up to 6 hours in advance if you like. Just keep them in a pot of cold water and drain before starting the recipe.