An old favourite from ” Big Flavours and Rough Edges” by David Eyre and the Eagle Cooks. Its best to use undyed smoked haddock if you can get this. The Horseradish Mash can be replaced with Saffron Mash. Infuse a gram of saffron in the milk( or half milk and cream) while it is heating through and omit the horseradiash.
An easy recipe from Thomasina Miers. I like to serve these with eggs and other vegetables.They work well as part of a fried breakfast too, and are well worth the little effort they take.
This recipe for apple and potato mash originates in Germany. I found this version in Sophie Grigson’s ” Eat your Greens” and i like to serve it with sausages or pork chops.