To serve, place a large spoonful of the crushed potatoes into the centre of each of four shallow soup bowls.

Ladle the soup around the crushed potatoes, leaving islands of potato visible.

Top each pile of crushed potatoes with a spoonful of soured cream and a few sprigs of watercress.

Empty the crushed potatoes into the bowl and add the chopped asparagus, spring onion and peas.

This dish is usually served with "crushed" buttered boiled potatoes.

On top of the casserole was a layer of... crushed potato chips?

And in truffle season, a small mountain of crushed potatoes arrived hidden beneath shaved black truffles; it was the most wildly indulgent dish I've had all year.

He took a big bite, then swept the tablecloth in front of him clear of crushed potato chips and bits of cupcake and part of a melting ice-cream bar.

To serve, place the crushed potatoes in a line on the centre of four plates.

My one disappointment was a rather bland lemon sole, served over a soft, somewhat mushy mix of crushed yellow potatoes with cucumbers and yogurt.