Use a high quality Spud for the mash and mash it with Milk, butter, salt pepper. . . . and now the important bit.
Half a teaspoon of english mustard and a raw egg.
The Mustard will only put a hint of flavour without tasting too mustardy and the egg adds texture, flavour, a bit of colour and the heat of the mash cooks the egg. . . so don't worry about that!
Nice.
