Make-Ahead Mash

No one is doubting the glory of mashed potatoes, and while they are not difficult to make, they can be quite a faff in large quantities at the last minute. This is the answer: a tangy, subtly cheesy mash, with a crunchy topping, that has revolutionized my cooking life. I made them for the first time last year for Thanksgiving (not something I would usually celebrate, but I had friends from America staying) and they have happily appeared on my table several times since. They come heartily recommended with the Slow-Cooked Black Treacle Ham, and any time you want to spread the load when you have people coming over. And please read the Additional Information section at the end of the recipe before proceeding.

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