>>>FWIW, I like mashed potatoes, too. In fact, there's not too much you can do to a potato that I wouldn't like.
>>>
>>>Tamar
>>
>>Potatoes marquise, duchess?
>>
>
>Not sure what those are.

You whip up into the lightest, fluffiest, daintiest mash. Then in a piping bag and piped into a spiral cone, on a greased baking dish, then (in one of the variants at least) sprinkled with cheeses (or melted cheese painted on), then under the grill till they're brown/crusty/burnt on the outside shell - Yummy!

>
>>Have you tried them with fennel?
>>
>
>I don't think I've ever had fennel. What does it taste like?

It has a sort of aniseedy taste.

Then there's Lyonaise:

raw potato sliced incredibly thin (as thin as you can), then laid in strata with, I think, onion slices, and baked with a cheesy (or bechemail?) sauce. Something similar is the base for Lancashire hotpot, when they go caramelised, sweet and crispy (but not with the Lyonaise-style sauce)