Cheesy mash

Masher - we like this stylish copper-effect masher - s ee more details here at Wilko.

Colander - go for one with micro-perforated holes as it prevents fall-through and is faster to drain. See more details here at Amazon .

Vary the mash by using sweet potato and/or parsnip.

No masher? No problem! In a pinch, you can always mash the potatoes using a fork instead. You may want to cook the potatoes for a little bit longer, to make it super easy.

How long should you boil the potatoes for? It depends how finely you chop them before boiling. As a general rule, about 15-20 minutes usually does the trick. You should be able to easily stick a fork the whole way through each chunk. For best results, start with cold water and let it heat up gradually.

What are the best potatoes to use for mash? You can use any kind of potatoes to make this recipe, but for the ultimate mash, we recommend using floury potatoes, like King Edwards or Maris Piper, or starchy potatoes, like Russets or Yukon Golds. Avoid waxy varieties if you can.

How long will cheesy mashed potatoes keep? For best results, we recommend eating your cheesy mash straight away. But if you do have any left over, pop it in a sealed container and keep in the fridge for up to three days, or the freezer for up to two months (defrost in the fridge overnight before using). Reheat the mash in the over, slow-cooker, steamer or microwave.

What to do with leftover mash? If manage to avoid scoffing all the cheesy mash in one go, you can use it in dozens of different recipes. Our favourites include bubble & squeak , shepherd's pie and cheese & potato whirls .

We've used Cheddar, but you can use any kind of cheese you like! Try Stilton for a sophisticated blue cheese mash, or Red Leicester to add a bit of colour.

Don't feel like you have to peel the potatoes thoroughly; give them a scrub instead, and keep the skins on. It'll add a bit of extra nutrition and texture to your mash.

For a really decadent mash, add a little double cream into the mix.

You could also use creme fraiche or cream cheese instead of ordinary cheese.

Add some sweet potatoes (yams) or parsnips in to change the flavour slightly.

For a scrummy topping, sprinkle a little extra cheese on top and pop it in the oven at a medium heat until the cheese is golden and melted.

Other things to add to mashed potato: garlic, chopped fresh herbs, chives, mustard, spring onions, leeks, crisp pieces of cooked bacon.

Want to encourage the kids to eat more veg? Stir some sweetcorn or baked beans into the cheesy mashed potatoes.

Try leaving the potato skins on. Not only does this mean less work for you (just scrub the potatoes instead of peeling), it also means more goodness, as potato skins contain more vitamins than other parts of the potato. Some people like the texture too, while others prefer a creamy mash - experiment and see what works best for your family.