Heat 1/2 cup olive oil with 1 tablespoon fennel seeds and 3 small dried chiles. Saute 1 diced fennel bulb in the oil until tender. Make Classic Mash (No. 1); top with the fennel and fennel oil.
22. Italian Cheese
Make Classic Mash (No. 1); salt lightly. Add 1/2 cup each grated Parmesan and Romano cheese.
Make Chunky Red Mash (No. 2); add 1/2 pound crumbled feta cheese, 1/4 cup each minced dill, parsley and scallions, and 2 teaspoons minced oregano.
Fry 1/2 pound crumbled chorizo until crisp; stir in 2 tablespoons paprika. Spoon, with drippings, over Classic Mash (No. 1); top with scallions.
25. Rutabaga-Brown Butter
Make Classic Mash (No. 1); replace half of the potatoes with 1 pound rutabaga. Brown 4 tablespoons butter with 3 tablespoons chopped parsley and a pinch of nutmeg; drizzle over mash.
Peel and cube 1 pound butternut squash; boil 8 minutes. Drain, puree and swirl into Classic Mash (No. 1).
Make Squash-Swirl Mash (No. 26). Brown 4 tablespoons butter with 1/4 cup chopped sage and 1 teaspoon salt; pour over mash.
28. Stewed Leek
Make Classic Mash (No. 1). Thinly slice 1 bunch leeks; stew in melted butter until tender, 12 to 15 minutes. Stir the leeks into the mash.
Boil 1 bunch broccoli florets until tender; drain. Add to Classic Mash (No. 1) with 1/2 pound grated cheddar.
Make Italian Cheese Mash (No. 22); top with 2 teaspoons minced rosemary mixed with the grated zest of 1 lemon.