Mashed potatoes are a common side of many dinners in the UK, with many even having it on their roast dinners.

However, it can be boring, without much flavour, so Nigella has switched it up with her garlic and parmesan recipe.

The recipe notes said: “I’m not, as a rule, one for flavouring mashed potatoes, but this version is a worthy exception.

“Because the garlic cloves are boiled with the potatoes, they make their presence felt sweetly rather than shoutily and the parmesan provides a gentle tang.”

This recipe serves six to eight people and takes around 30 minutes to cook for the ultimate mashed potato.

Ingredients:

2kg potatoes, such as Maris Piper, peeled and cut into large chunks

Eight garlic cloves slipped out of their skin

Two teaspoons of sea salt flakes, plus extra to taste

75g unsalted butter, softened

50g parmesan, finely grated

Optional topping:

50g dried breadcrumbs or panko

50g unsalted butter

Method:

Place the prepared potatoes and garlic into a very large pan, cover with water and salt, bringing it to a boil, then turning down the heat until cooked.

Put a colander over a large bowl or another pan and drain the potatoes, letting the starchy water collect, reserve this.

Add the butter to the hot potato pan and let it melt before adding in the drained potatoes and garlic.

Dip a measuring cup into the cooking liquid, adding about 125ml, and mash using your chosen method.

Nigella said: “You may want to add more of the cooking liquid. I never add less than 250ml, as I like this to be as smooth and creamy as possible, though I’m aware many people prefer a more solid mash.”

Stir in the cheese by hand and check for seasoning before transferring it to a warm bowl.

If making in advance, butter a small roasting tin and fill it with the mashed potatoes before placing it in the fridge for up to three days.

On reheating, remove from the fridge and allow to come to room temperature, which may take an hour or two.

Preheat the oven to 200C or 180C Fan and make a crumbly topping by rubbing the breadcrumbs together with the butter and parmesan, then sprinkling on top.

Cover for about 30 minutes, or until piping hot all the way through. Loosely cover the dish with foil if the topping is getting too brown at any stage.