My recipe for mash potato always changes. Sometimes, I add tiny pieces of onion, sometimes, I substitute milk for cream but one thing always remains constant: Butter. I love adding butter (not margerine) to my mash and finishing it off in the oven allows for the melted butter caramelize to the point that it creates a slightly crispy and delicious coating. It’s the same as when you make a cottage pie. The mash on top goes in the oven, and creates that yummy coat that breaks when you knife goes through it.

So this recipe is an easy one. Start off by making the mash the way you like. In my case, I peel, chop, season and boil the potato through. I then add diced onion (the pieces have to be tiny), cream and butter. Once I am happy with the taste, it’s time for the fun part.

I don’t have a piping bag so I add my mash to a sealable plastic bag (like ziploc) and chill in the fridge so it is a little more firmer. Once you’ve done that you can then pipe it on a greased oven tray and place in the oven for about 30 minutes. If you see it browning then you can definitely take it out. You’ll notice that your mash goes from a pale colour to a more golden brown colour. The butter has basically melted and caramelised. This recipe gets people asking “what did you do to that mash?” without having to go to extraordinary lengths to reach that level of flavour.