Things to do with spuds

[Baldieheid]

I've got Cumberland sausages for tea and normally I'd just do mash but....I'm bored of mash. Or at least, I'm bored of MY mash.

Can I flavour the mash? I was thinking cheese, then under the grill.

Would anyone be kind enough to throw some different potato ideas at me please?

Cheese and black pepper, or a bit of Dijon mustard is lovely.

Well, the obvious jacket spud
you can slice them thinly and layer with butter and milk, top with cheese and bake for 40 mins
add mustard and cheese to the mash
garlic and sour cream to the mash
make gnocchi (bit of and advanced one there !)
cut into chunks and throw on a baking tray with oil and salt, bake until crispy

Hassleback potatoes. Google it
Spicy wedges.

Spring onion through mash is lovely. As are chives

Okay, my spirits perked up at the sliced, layered and baked suggestion. Do I cover the sliced spuds with the milk or use less? That sounds pretty bloody lovely....

Cheesey potato skins 🥔.

I love to do a sausage and potato traybake for a change when the weather is nice. Something like this, I tend to just use whatever veg I have. Lovely with a fried egg too.

https://www.tasteofhome.com/recipes/potato-and-pepper-sausage-bake/

That looks good too. Never thought of shoving them all in a roasting tin together. Less washing up!

My mum used to put sausages, sliced onion, cubed potatoes and sliced peppers into a roasting tin, with oil and seasoning and let everything roast till crispy. Bloody lovely.

The sliced potatoes thing is one of our favourites. All milk/rich is basically dauphinois potatoes.

We don't like it too rich so I do either all chicken stock or 75% stock and 25% milk. Google Boulanger potatoes to get a recipe/quantities etc.

Here is a delia receipe.

https://www.deliaonline.com/recipes/main-ingredient/potatoes/potatoes-boulangeres-with-rosemary

i cook it a bit longer as I like them very soft and I use more milk and less stock (but the same total amount of liquid) as I prefer it more creamy

Thank you! I'm ditching the mash tonight and making this instead, I think

Things I add to mash:

wholegrain mustard
dried parsley or other herbs
finely chopped spring onions
snipped chives out of our garden
horseradish
ground black pepper
smoked paprika

You could always do bubble & squeak, that's nice with sausages.

We love Boulanger potatoes here although they take quite a long time so not very efficient unless you have something else in the oven.

I just use stock, salt and pepper. Cover with tinfoil at first, then uncover for the last 30 mins so it crisps up a bit on top.

Damn it I have no potatoes in and these sound lovely!

Sadly, these will all have to wait as DH has just announced he's going out at 7pm. The punishment is boiled new potatoes instead of something truly delicious.

The disappointment! For another time, duchess potatoes. Add an egg yolk to your mash then pile in into a piping bag with a star nozzle and pipe into little mounds (about ping pong ball size) and bake. The star nozzle gives you lots of little edges that crisp up beautifully due to the egg yolk in the mash.

Also agree with suggestions to add flavour to the mash and soft blue cheese makes delicious mash up my favourite is what we affectionately refer to as pink mash. Cook your beetroot and then pop it in a food processor to purée. Add the purée to the potatoes with a good dollop of horseradish and mash.

Omg duchess potatoes! My mum used to make them when we were kids and I'd forgotten all about them. Wow. Now that's brought me back a few years. Thank you!

That beetroot mash would be a hit. Miserable git hates blue cheese but he does love beetroot.

Champ! Sliced scallions heated in milk and the whole lot dumped into boiled potatoes with way too much butter and mashed.

Mash with peas

Bubble and squeak with Cumberland sausage - has to be cooked in the sausage fat, not that there's much.