The humble spud, a cornerstone of comfort food in British households, commands a loyal following thanks to its versatile nature. From the velvety pleasure of mash to the crunchy delight of chip-shop chips, Brits certainly hold their potatoes as dear as they do their tea. A recent poll of 2,000 devoted potato enthusiasts has revealed the nation's preferred methods of cooking the food staple – and it's not just about taste.

For many, potatoes evoke cherished recollections of family meals, Sunday roasts, or the unmistakable aroma of chips during a seaside stroll. While trendier options like loaded fries or elegant dauphinoise potatoes didn't crack the top 10, the list is brimming with timeless classics.

Thick-cut chips and jacket potatoes laden with an array of traditional and creative toppings have secured their places within the top 15. The much-adored hash browns also bagged a high spot in the rankings.

Unpretentious yet gratifying, new potatoes served with a generous dollop of butter managed to retain their popularity alongside boiled potatoes. But the pinnacle of potato perfection? The revered roast potato.

Celebrated as a crucial element of traditional Sunday roasts and festive gatherings, the golden, crispy roast potatoes have seized the crown, with a staggering 65% of people declaring them as the ultimate way to savour them.

Celebrity chef Jamie Oliver, who sponsored the study to coincide with the launch of his new food collection, expressed his delight: "I love the fact that the one thing most of us Brits can get behind is a good roast potato!" he enthused. "It's got to be up there as one of my all-time favourites – the ultimate roastie is hard to beat."

Despite the undisputed reign of the roast potato, in Yorkshire, mashed potatoes claimed the crown as the top comfort food, savoured by 55%. Meanwhile, those in the West Midlands continue to pledge allegiance to chip-shop chips.

Heading East, nearly half (49%) of locals have a hankering for a scrumptious jacket potato. There were also regional differences in what to call the key ingredient.

A staggering 39% of enthusiasts have embarked on potato cultivation at home, with the South West boasting a 54% planting rate. Over in the East of England, "spud" is the go-to term with 56% favour, while up in Scotland, a hearty 53% of folks lovingly call them "tatties." Londoners, on the other hand, fondly refer to their potatoes as "tubers."

Yet, even the nation's adored tater isn't spared from culinary mishaps. Common spud-related disasters hinge on overboiling into oblivion (33%), along with that ever-persistent issue of lumpy mash (24%).

Leading the charge among cookery grievances are undercooked potatoes (20%), closely followed by limp chips (12%), and nobody's favourite chore – peeling them (11%).

In Jamie Oliver's words, "Each to their own, which is why I've given you lots of options in my frozen potato range."