Someone was asking for mash suggestions a while back, being a lurker I
was too shy of posting my humble offering. Anyway here's a recipe of
ours we made last night for the second time, which is too good not to
share.

Sage and Mustard mashed potato

To your preferred quantity of mashed, boiled potato add finely chopped
fresh sage leaves (we used 1 heaped tablespoon for 2 people), 2 generous
teaspoons of Dijon mustard (wholegrain or smooth) and a knob of butter,
plus salt and pepper to taste. Mash together until smooth. This makes a
richly-flavoured mash that goes really well with 'gourmet' sausages or
pork chops/fillets. You could use fromage frais, plain Greek yoghurt or
creme fraiche in place of the butter - probably about 1 tablespoon for 2
people, which would give a slightly cheesy tang to the mash.
BTW Sage must be fresh for the best flavour, dried just won't be the
same.

Deb.
--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield