Cheesy potato is always a good idea and sharp Cheddar is the perfect partner for rich, creamy mash. The grated cheese will start to melt as it's combined with a mix of mashed potato, butter, warm milk and seasoning. Add very finely chopped garlic for extra decadence.

Get the recipe for Cheddar and garlic mash here

Mash isn't just about potatoes. You can use pretty much any root veg to make it. Try a combination of celeriac, parsnip, carrot and swede. Simply simmer the vegetables until cooked through then mash and mix with butter, milk, nutmeg and seasoning. In this recipe it's used to top a lentil and mushroom pie, but you can serve on its own as a side dish.

Get the recipe for root veg mash here

If you're craving something satisfying and wholesome, this hits the spot. Cauliflower mash is lighter than regular mashed potato and it's vegan too. Dairy-free butter and milk, plus finely chopped and umami-rich garlic, gives the same rich taste. You could use the same plant-based version with potatoes, if you prefer.

Get the recipe for vegan cauliflower mash here

Who says pesto is just for pasta? Try it stirred through mash with your favourite soft herbs. While you could stick with tradition and whizz up a basil and pine nut-based sauce, try out variations on the classic with different green vegetables and nuts. We like the combination of coriander, peanuts and chilli.

Get the recipe for coriander, peanuts and chilli pesto here

Sausages and mash is British classic but can be rather heavy. To lighten up the mash, use cauliflower and cannellini beans instead of potatoes. Cooked cauliflower and beans (these will make the mix extra creamy) are mashed together with lemon juice, mustard and pepper.

Get the recipe for cauliflower and cannellini bean mash here

Make baked potato more interesting by incorporating your favourite topping all the way through. After you’ve baked the potato, scoop out the flesh and mash it with whatever you like – greens, spices, onion, herbs, chorizo – then crumble over feta for a pleasing tang or fried, crispy kale.

Get the recipe for stuffed sweet potatoes with chilli and spicy sausage here

If you’re leaving your mash unadorned, you better make sure it’s the very best. Follow the late, great chef Joël Robuchon’s lead and, if in doubt, add butter. The French Michelin-starred restaurateur famously served mash with a 2:1 potato to butter ratio but if that’s too much for you, he also has a recipe with a more modest 4:1 balance (plus the same amount of whole milk…). He also recommends putting cooked potatoes through a ricer and after incorporating the dairy, putting the mixture through a fine sieve for a purée-like texture.

Go all out decadent with truffle through your mashed potatoes. You could add a glug of good-quality truffle oil but if you’re going to do it properly, you’ll need shavings of the intoxicating, heady stuff.

Get the recipe for truffle mash here

Keep things simple and scatter a small mountain of crispy onions on top of your mash. For the crunchiest shoestring alliums, thinly slice an onion then heat around 2cm (1inch) of oil so it’s hot. Fry the onions in batches until they’re crisp (you don’t want to crowd the pan) then drain on kitchen paper and sprinkle with salt. Alternatively, you could use shop-bought, ready-made crispy onions – we won't tell.

Check out these hacks to make shop-bought food look homemade

A fantastically simple dish, make mashed potatoes, preferably with a good dollop of sour cream, then swirl in torn pieces of smoked salmon, chopped dill and a good dose of freshly ground black pepper. Pop into the oven and bake until hot and crisp on top.

Take a look at brilliant tips for cooking perfect potatoes

Double the comfort with twice-baked, loaded potato skins. Roast whole potatoes, then cut in half and scoop out the flesh. Mash and mix with whatever you like, spoon it back into the skins and bake again. Try chopped bacon and cheese or something sharp and tangy like feta and spring onions.

Get the recipe for loaded potato skins here

To inject plain mashed potato with flavour, stir through fresh pesto, bursting with heady basil, and top with peas. For an extra layer of richness, add roasted and crushed smoked garlic for mellow undertones. Eating your greens never tasted so good.

Get our classic pesto recipe here

Making your own gnocchi is easier than you think. The key is to make the mashed potato as lump-free as possible, then after seasoning, mixing with flour and kneading, the little dumplings are ready to be formed and boiled or pan-fried. Serve simply with sage and butter or try a rich tomato sauce.

Get the recipe for gnocchi here

Fish cakes are a great midweek meal idea and they're easy to make too – especially if you have leftover mash to hand. Smoked salmon and smoked mackerel are excellent choices for the potato patties. Make sure to add a sharp element like capers or horseradish sauce to the mix too, as well as soft herbs and seasoning. The breadcrumb coating will crisp beautifully when shallow-fried.

Get the recipe for fish cakes here

Season cooled mashed potato and mix with eggs and chives, then shallow-fry for golden potato pancakes. Next, take the crunchy, hot potato rounds sweet or savoury. You could serve with a refreshing yogurt and herb dip or for an indulgent breakfast, drizzle over maple syrup and add a side of crispy bacon. 

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Yes, you can make bread from mashed potato. It’s mixed into the yeast and water mixture to become part of the bread’s ferment, then incorporated into the dough. The result is a soft, moist multi-use loaf and perfect for using up leftover mashed potato.

Take a look at our best tips for perfect homemade bread

The best food is beige which is why this deep-fried, spiced, mashed potato in a sandwich is utterly irresistible. You’ll never look back after trying vada pav, a typical Indian street food snack. You could use leftover mashed potato but it’s best to make some fresh. Mix spices through the mash, then dip in batter and deep-fry. Serve in soft bread rolls with chutneys.

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