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From Scots Cooking by Sue Lawrence, she suggests flavouring the potato mash with chopped spring onions, parsley or chives, adorning it with crisp fried onions or bacon pieces, or sprinkling each mound with a fine mantle of skirlie - oats fried in butter

Serves 4-6

    1kg/2¼ lb floury potatoes (e.g. King Edward or Maris Piper), peeled and chopped
    100g/3½ oz butter
    100ml/3½ fl oz full-fat milk

Cook the potatoes in boiling salted water until tender. Drain well and return to the pan over a low heat until thoroughly dry. Once dry, add the butter and mash with a potato masher, then add the hot milk and mash again, tasting and adding salt and pepper accordingly. Serve piping hot.

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