Potato crush

1.Boil, steam or microwave potatoes until tender; drain.

2.Mash half of the potatoes with all the sour cream and butter in large bowl.

3.Stir in one of the flavour variations (below).

4.Using back of a fork or potato masher, gently crush remaining potatoes until skins burst and flesh is just flattened; fold into mash mixture.

5.Original potato crush. Combine cornichons, green onions, parsley and capers in small bowl. Add to Step 3, above

6.Caesar crush. Cook bacon rashers in non-stick frying pan until crisp; drain on absorbent paper. Combine with anchovies, garlic, green onions and parmesan in small bowl. Add to Step 3, above

7.Herb and mustard crush. Combine mustard, chives, fresh flat-leaf parsley, fresh basil and coarsely chopped fresh dill in small bowl. Add to Step 3, above