Do you season your mashed potatoes?

[oldchicken]

Just wondering if there's something that tastes great in mashed potatoes (e.g. Garlic, mustard etc) to make them a bit more flavourful and delicious?

Sea salt, freshly ground black pepper and Kerrygold butter

Lots of things, depending on your tastes!
I use onion salt in the water when boiling the spuds, that helps.
I also like to mash cheese into the spuds as well as butter, for nice cheesy mash - cheddar or grana padano (like parmesan but slightly less sharp) or even Boursin if you like garlic.
Black pepper?
Haven't tried mustard or anything like that, but don't see why it wouldn't work - should be fine, although I think I'd probably use the powder rather than made-up mustard (assuming you can still get Colman's in powder forn!)

Salt, pepper, milk, cheese, parsley and yoghurt. Full fat variants thereof.

Dijon mustard is beautiful.

I always salt and pepper mine, maybe bit of mayo for me (diet) and the kids love cheese in it ☺

Nutmeg''s nice.

Or horseradish, or mustard, depending what you're serving it with.

Pesto mash is amazing! I usually do loads of salted butter + black pepper but also partial to any type of cheese, garlic, mustard or horseradish as pp have mentioned.

I'm now salivating and craving mash

If I'm cooking for more than just us two, I'll keep it to salt and pepper. If it's just me and DP, we love it with stacks of garlic in!

Butter, salt and pepper usually with a splash of milk.

Now and again grated cheese

I like pesto

Salt, pepper, butter and a splash of milk for nice traditional mash. For something a bit different I add spring onions or fried onions. Also mustard or horseradish works well with the right accompaniments. For cheesy mash i'd go for cheddar, or maybe Philadelphia with chives and perhaps a few Lardons or bits of pancetta for a more indulgent treat. but if using sweet potatoes then feta and chilli are delicious together.

Mash with a bit of wholegrain mustard goes well with fish.

Anchovies.

Utterly delicious.

Leeks (chop small and sweat for 15 mins) and whole grain mustard. Yum. And butter, milk and seasoning.

Garlic - a couple of cloves boiled with and then mashed with the potatoes. And yes, a fair bit of salt and pepper.

It's healthier to salt the water that you cook the potatoes in, not the mash itself. If the water is salty enough (when it tastes like sea water) it matches the water density of the potatoes and they don't absorb any salt or water. People only need to salt mash when the potatoes have gone watery and then you are eating the salt.

But yes, then a dash of milk and butter. It really doesn't need anything more than that.

No, it's one of those things that can't be improved on. Potatoes and salted butter are all it needs. Anything else makes it too rich.

Lob a peeled cloves of garlic in when you are boiling the potatoes and mash it in when you mash them. It gives a lovely subtle savoury note!

Equal parts (maybe weighted towards potatoes) butter to potatoes, shit loads of salt. Mash and beat with with a wooden spoon.
To add anything else would be a sacrilege.

Plenty of salt - ideally Maldon salt crystals. Black pepper. Lots of butter - ideally Lurpak. Occasionally double cream (only a little). Occasionally horseradish or wholegrain mustard.

Marmite mash.

Even better cold in a sandwich.

salt butter and mustard

Salt, pepper, milk, butter, and occasionally cream cheese

salt, lots of pepper, butter, sometimes a splash of cream.

Bacon, spring onions, cream cheese, and cheddar cheese if I was going all out.

I also do mashed potato occasionally with olive oil - is lovely as a topping for a pie.

I'm going to try the anchovies idea.

Whole grain mustard.
Spring onions chopped fine.
Olive oil.
Horseradish and cream.
Half and half with celariac.
Plenty of cabbage for colannon.

MARMITE.

Use a teaspoon of it in the cooking water.