A clove of garlic cooked with the potatoes and mashed in.
Boil parsnips with the spuds and mash in.
It's the variety of potato that counts. For a good flavoured potato, all you need is butter.
(27-02-2021, 08:07 PM)PyreneesPlot Wrote: [ -> ]Olive oil instead of butter.
Grainy mustard in the mash.
A whole clove of garlic in the boiling water.
A sprinkle of garam masala or ras el hanout when shallow frying.
I love spuds 
PP I was fine with the first 3 but haven't a clue what the last two are
Both spice mixes Spec, one Indian (l use nutmeg, cloves, cardamom, cinnamon, black pepper) and one Moroccan, a mix of toasted spices of infinite variety!!
I just can't see me trying those last two PP, but I thank you and everyone else for their tips, and will try the additions you have given me