I am a big fan of mushed potato. I love its cloud-like nature, its creamy texture, the way you can jazz it up with just a few herbs, a little pancetta or lashings of freshly ground black pepper.
It makes a perfect pie top when you cant be bothered with pastry. It's massively but simply enhanced by grated cheese or grainy mustard stirred through it.
The child in me still loves the fact you can mould it like the experts in seaside sand sculptures Is there anything more classically simple than a couple of vertical sausages standing to attention in a bed of creamy mash?
But this time of year when we have alfresco dining (if the weather behaves) beautiful salads, fresh veg and lashings of salad dressings, do we really have a place in our menu for the mashed spud?