This plain mash is flavoured with a hint of bay and enriched with a little olive oil instead of butter.
To make a parsley mash, omit the bay leaf used to flavour the milk. Finely chop 55 g (2 oz) parsley – or less if you prefer – and add to the potatoes with the olive oil. * Dill and lemon mash is excellent with fish or poultry dishes. Replace the bay leaf with the finely grated zest of 1/2 lemon. Do not strain the zest out of the milk. Beat 4 tbsp finely chopped fresh dill into the mash with the seasoning. * For a garlic mash, infuse 1 garlic clove, crushed, in the milk instead of the bay leaf. Strain the milk into the potatoes. * Cardamom sweet potatoes are delicious with grilled or roast poultry or meat, especially pork. Cover 450 g (1 lb) sweet potatoes, cut into 2.5 cm (1 in) dice, with boiling water and add 1 bay leaf and 2 green cardamom pods, crushed. Cook for 10 minutes or until very tender. Drain, reserving 3 tbsp of the cooking liquid; discard the flavourings. Mash until smooth with the reserved liquid, then add a little freshly grated nutmeg and seasoning to taste.
This made a perfect mashed potato. We did embellish the finished light potatoes with butter at serving to suit our taste. YUM! - 09 Jan 2015