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"40 years ago today": Alan Alda celebrates MASH milestone

Alan Alda has celebrated the 40th anniversary of the iconic M*A*S*H (MASH) season finale. The series, which ran on CBS from 1972 to 1983, totalled an impressive 11 seasons with 251 episodes - all of which Alan Alda appeared in as the memorable Benjamin Franklin 'Hawkeye' Pierce. However, his credits weren’t limited to just acting, with Alda dabbling in some crew work during his time on the show. And it was Alda himself who wrote and directed the series finale, titled ‘Goodbye, Farewell, and Amen’. The episode ran for two-and-a-half hours, set a ratings record that many consider to be near impossible to beat, and reportedly still holds the title of being the most watched scripted television show episode of all time. In the US alone, over 60% of households tuned in to see the lives of the MASH unit change at the end of the Korean War. Now, 40 years after the episode went to air, Alda has looked back on the milestone, taking to Twitter to celebrate. Alda didn’t so much as have to mention the show’s title, with the show’s legacy doing the work for him. <blockquote class="twitter-tweet"> 40 years ago today. ⌛️❤️ — Alan Alda (@alanalda) <a href="https://twitter.com/alanalda/status/1630617599116558369?ref_src=twsrc%5Etfw">February 28, 2023</a></blockquote> In Alda’s replies, and on social media in general, a screengrab from the episode began to circulate - the word ‘goodbye’ spelled out in rocks on a small hillside - and fans proved eager to reflect and celebrate with him. “40 years ago today we got back 30 min of our Sunday night. I would gladly give 30 min of any night to watch the magnificent writings & acting of that MASH unit again,” wrote one fan, before going on to thank those involved in the production. “MASH is one of my comfort shows and still brings me joy, laughter, and tears no matter how many times I’ve seen an episode,” said another, “thank you.” “Ended before I was even born, yet it's still one of my all-time favorite shows!” shared one fan too young to have caught the original run, but was thrilled to join in on the reminiscing, “I'm even in the middle of a rewatch at the moment!” “When I was a kid, I watched the show with my dad - usually as an excuse to stay up a little bit later and spend time with him,” someone else shared, “I wouldn't trade that for anything. This past summer, I watched it again with my son. Still perfect.” “It was shown later in the year here in the UK,” one fan told Alda, “my dad recorded it on our newly rented VCR. To this day he’s never watched the last episode as he never wanted it to end.” And for those seeking a return to MASH themselves, publicist Danny Deraney shared an emotional clip from the finale to celebrate the occasion, while citing the show’s ratings success. <blockquote class="twitter-tweet"> 40 years ago today, MASH aired its final episode. The episode, directed and Co-written by <a href="https://twitter.com/alanalda?ref_src=twsrc%5Etfw">@alanalda</a>, became the most watched television program in history. "Goodbye, Farewell, Amen." <a href="https://t.co/a0Qv252oCj">pic.twitter.com/a0Qv252oCj</a> — Danny Deraney (@DannyDeraney) <a href="https://twitter.com/DannyDeraney/status/1630661000834990081?ref_src=twsrc%5Etfw">February 28, 2023</a></blockquote> Images: Twitter, Getty

Turns out you've been mashing potatoes wrong this whole time

Images: Tiktok and Getty When it comes to producing the perfect creamy mashed potatoes, the internet is full of conflicting advice and information. Some swear by peeling and cutting them before boiling, then mashing them while still hot. Others are convinced the way to do it is to keep the skin on while boiling and remove it later, just before mashing them up to make that creamy consistency. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7845866/new-project.jpg" alt="" data-udi="umb://media/be568044463347f38c5f1a7ab19415e8" /> One of the problems with this method is, it can be difficult to peel the potatoes while still hot so they mash properly, which could be where The Wiggles drew their inspiration for the song ‘Hot Potato’. Instead, there is a kitchen hack you can use to peel hot potatoes without burning your fingers that will also help you mash them. Cooking ‘guru’ Lora McLaughlin Peterson has shared her method on TikTok @lorefied. Lora explains she boils her potatoes before slicing them in half. Once this is done, she places a wire cooking rack over a glass pie dish. The next step is pushing the potatoes down and through the wire rack, which serves to both mash them and remove the skin. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7845867/new-project-2.jpg" alt="" data-udi="umb://media/f49cf08674724a83a473e9a732590d65" /> Once this is all done, she is left with rustic mashed potatoes that can be placed in a bowl and finished with salt, butter, milk and whatever else you desire. <img style="width: 500px; height: 349.5145631067961px;" src="https://oversixtydev.blob.core.windows.net/media/7845865/new-project-1.jpg" alt="" data-udi="umb://media/e495c69ccf9743fa9831a2e1656f7f80" /> This is the latest cooking hack to go viral and the perfect advice ahead of the festive season.

Food & Wine

Are you cooking mashed potato wrong?

Dished up next to a roast on a cold winter’s night there’s nothing better than a bowl of mashed potato. And while everyone’s got their own way of putting this classic dish together, a group of culinary experts talking to Good Housekeeping have suggested that most methods for making mash at home fall well short of the mark. To see the seven most common mistakes we make when cooking mashed potatoes, scroll through the gallery above. We were surprised how many we were getting wrong! What’s your method for making mashed potatoes? Do you think you’ll take these tips on board? Or will you stick to the way you know? Tell us in the comments!

Food & Wine

Garlic and chive mash

The ultimate accompaniment to any meal, these creamy and garlic-mashed potatoes will ensure your dinner guests are repeat customers. Ingredients: <ul> <li>1.2kg Ruby Lou potatoes, peeled, coarsely chopped</li> <li>2 garlic cloves, peeled</li> <li>80g butter, chopped</li> <li>1 cup pouring cream</li> <li>1 tablespoon finely chopped fresh chives</li> <li>Extra butter, to serve</li> </ul>

Food & Wine

Top chef reveals the best way to cook mashed potatoes

A top chef has revealed the easy way to make mashed potatoes taste better. Tyler Florence, host on The Food Network, has revealed that the traditional way of cooking mashed potatoes in water, then adding milk or cream and butter when you mash them, isn’t the best way to bring out the flavour. Tyler told Pop Sugar, “Potatoes have a really delicate, beautiful minerality to their flavour profile, and when you cook potatoes in water and you pour that water down the drain, you’ve extracted all the flavour of the potato.” “So what I do with mashed potatoes — because you finish them with cream and butter anyway, right? — is I’ll take that same cream and butter and add that to the potatoes and cook the potatoes in cream and butter.” Tyler also adds garlic and herbs and when it has cooked and cooled he runs it through a colander until the cream collects in the bottom. “Then I’ll put the potatoes back into the pot and take the potato-infused garlic cream and fold that back into the potatoes, and it’s the most incredible flavour profile. It’s the best mashed potato you’ll ever taste in your entire life,” he said. How do you cook your mashed potatoes? Let us know in the comments below.

Food & Wine

Hearty beef cottage pie with garlic mash

Nothing beats a home-made pie! This recipe combines the classic beef pie with a garlic mash that will soon become an all-time favourite. Ingredients: <ul> <li>400 g potatoes</li> <li>½ brown onion</li> <li>1 clove garlic</li> <li>2 carrots</li> <li>1 zucchini</li> <li>3 sprigs rosemary</li> <li>3 sprigs thyme</li> <li>2 tbs butter</li> <li>3 tbs milk</li> <li>1 tbs olive oil</li> <li>1 tbsp Dijon mustard</li> <li>1 tbs Worcestershire sauce</li> <li>1 tbs plain flour</li> <li>½ cup warm water</li> <li>1 cube beef stock</li> <li>300g diced beef</li> <li>2 stalks celery</li> </ul> Method: 1. Boil a full kettle of water. Peel the potato and chop into 2 cm cubes. Peel and crush the garlic. 2. Place the potato and boiling water from the kettle in a medium saucepan over a high heat. Boil for 10-15 minutes, or until the potato is soft when pierced with a knife. Drain and set aside in a colander to allow the excess moisture to evaporate. Return the saucepan to a low heat and add the garlic, butter and milk. Cook for 1-2 minutes, or until fragrant. Turn off the heat. Return the potato to the saucepan and mash using a potato masher or fork. Season to taste with salt and pepper. Cover to keep warm. 3. Meanwhile, finely chop the brown onion, peel and dice the carrots, dice the zucchini and celery and pick and finely chop the rosemary and thyme leaves. Heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion, carrot, zucchini and celery and cook for 5-6 minutes, or until softened. Add the rosemary and thyme and cook for a further 1-2 minutes, or until fragrant. 4. Add the diced beef and plain flour and cook for 2 minutes, or until browned. Add the Dijon mustard, Worcestershire sauce (if using), warm water and crumble in the beef stock cube. Stir to combine. Reduce the heat to low and simmer for 10 minutes to develop the flavours. 5. Preheat the grill to high. Spoon the beef mixture into a small pie dish or individual ramekins. Top with the garlic mash. Place the pie under the grill and cook for 7-8 minutes, or until golden on top. 6. Remove the hearty beef cottage pie with garlic mash from the grill and divide between plates. Recipe courtesy of <a href="https://www.hellofresh.com.au/tasty/" target="_blank">Hello Fresh</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Buttermilk mashed potatoes

I like to make this mash when I’m baking oven-fried chicken – the tang of the buttermilk paired with potato makes for a decadently rich mash. Make sure you use lots of freshly ground black pepper. Ingredients: <ul> <li>6 medium potatoes, about 1 kg, peeled and cut into 3 cm pieces</li> <li>½ teaspoon salt for the cooking water</li> <li>60 g unsalted butter, melted</li> <li>½ teaspoon sea salt</li> <li>½ teaspoon freshly ground black pepper, to serve</li> <li>250 ml buttermilk, at room temperature</li> </ul> To serve <ul> <li>1 tablespoon olive oil</li> <li>1 tablespoon chopped fresh flat-leaf (Italian) parsley</li> </ul> Method: <ol start="1"> <li>Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated.</li> <li>Mash the potatoes until smooth. Stir in the butter, sea salt and pepper. Add the buttermilk and beat until creamy. Taste and add more sea salt and pepper if needed.</li> <li>Transfer to a serving dish, drizzle with olive oil and sprinkle with parsley and pepper. Serve immediately.</li> </ol> Tip: use floury (starchy or roasting) potatoes. <img width="224" height="211" src="https://oversixtydev.blob.core.windows.net/media/36727/image__224x211.jpg" alt="Image_ (291)" style="float: right;"/> This is an edited extract from The Potato Cookbook by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Mashed potato bake

When you can’t decide if you’d like mashed potato or your favourite baked potato – the one with oodles of cheese, sour cream and bacon – this is the answer. Serve this with sausages and it’s a real winner. Ingredients: <ul> <li>90 g unsalted butter, chopped, plus extra to grease the casserole dish</li> <li>12 medium potatoes, about 2 kg, peeled and cut into 3 cm cubes</li> <li>4 garlic cloves, peeled and left whole</li> <li>1 teaspoon salt for the cooking water</li> <li>200 g rindless bacon rashers, chopped into 1.5 cm pieces</li> <li>6 spring onions, white and green parts sliced, root end discarded</li> <li>375 g sour cream</li> <li>375 g grated cheddar cheese</li> <li>½ teaspoon sea salt</li> <li>½ teaspoon freshly ground black pepper</li> </ul> Method: <ol start="1"> <li>Preheat the oven to 190°C and grease a large casserole dish, about 35 x 25 x 5 cm, or use 2 smaller casserole dishes if preferred.</li> <li>Put the potatoes in a large saucepan with the garlic cloves and the salt and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and garlic, reserving 250 ml of the cooking water, and return them to the saucepan over low heat for 2 minutes to ensure any excess water has evaporated.</li> <li>Meanwhile, melt 30 g of the butter in a medium frying pan over medium heat and cook the bacon and spring onions until the bacon is starting to crisp and the spring onions are soft, about 8–10 minutes.</li> <li>In a small saucepan over medium heat, melt the remaining 60 g of butter and whisk in the sour cream until steaming but not boiling. Add two-thirds of the cheese and stir until melted.</li> <li>Mash the potatoes and garlic together until very smooth. Using a wooden spoon, stir in the sour cream mixture, the sea salt and pepper and beat until smooth. Stir in 60 ml of the cooking water, using more if needed, and beat until creamy.</li> <li>Stir the bacon and spring onions into the potatoes. Taste and add more sea salt and pepper if needed. Transfer the potatoes to the prepared casserole dish with a light hand, keeping the top rough to maximise the crunchy bits. Sprinkle with the remaining cheese and bake until the top is golden, about 30 minutes.</li> </ol> Tip: use floury (starchy or roasting) potatoes. <img width="196" height="184" src="https://oversixtydev.blob.core.windows.net/media/36345/image__196x184.jpg" alt="Image_ (259)" style="float: right;"/> This is an edited extract from The Potato Cookbook by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Saltimbocca chicken with green beans and pumpkin mash

Saltimbocca literally means “jumps in the mouth” and it’s not hard to see why with this tasty supper. Butterflying and tenderising the chicken breast is worth the extra effort – it will allow the fillets to cook quickly and for the Serrano ham to crisp up beautifully. Serves: Two Ingredients: <ul> <li>400g pumpkin, skin removed and cut into 2cm pieces</li> <li>Two teaspoons of butter</li> <li>Three sprigs of sage, leaves removed</li> <li>100g Serrano ham</li> <li>350g chicken breast, butterflied and tenderised</li> <li>Clove garlic, peeled and thinly sliced</li> <li>100g green beans, trimmed</li> <li>1/2 lemon, cut into wedges</li> </ul> Method: <ol> <li>Preheat the oven to 220ºC/200ºC fan-forced.</li> <li>Place the pumpkin in a large saucepan of salted water. Cover and bring to the boil. Cook for 10 minutes or until tender. Drain. Return to the saucepan and generously season with salt and pepper. Mash with a potato masher or fork until smooth. Cover to keep warm.</li> <li>Meanwhile, in a medium ovenproof frying pan heat the butter over a medium-high heat. Fry the sage leaves until crispy, then remove from the pan.</li> <li>Layer up your saltimbocca by starting with a slice of Serrano ham on the bottom, topped with a piece of chicken breast, some of the crispy sage leaves, and then another piece of Serrano ham. Place the frying pan back over a medium-high heat. Add the layered chicken and cook for one minute on each side and then transfer to the oven for 10 minutes or until cooked through.</li> <li>Meanwhile, in a small frying pan, add a dash of olive oil and the garlic and fry for 1-2 minutes, or until fragrant. Add the green beans and cook, tossing, for 1-2 minutes, or until heated through and slightly tender.</li> <li>To serve, divide the pumpkin mash and garlic beans between plates. Top the mash with the saltimbocca chicken. Serve with the lemon wedges.</li> </ol> Top tip: To tenderise the butterflied chicken, bash it with a meat mallet or rolling pin. This is an important step to ensure your chicken cooks evenly in the allocated time. Mmm, doesn’t that sound delicious? Recipe courtesy of <a href="https://www.hellofresh.com.au" target="_blank">Hello Fresh</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="/%20https:/shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Pork chops with apple, sage and sweet wine

This is more of a gentle reminder than recipe, but I refuse to make excuses as it is one of my favourite things at this time of year, with perhaps some fluffy, buttery mash alongside to catch all of those delicious juices. Serves: 2 Ingredients: <ul> <li>2 pork loin chops on the bone</li> <li>Salt and pepper</li> <li>Olive oil</li> <li>1 teaspoon butter</li> <li>1 apple (ideally a sundowner), cored and up into thin slices.</li> <li>Small handful of sage</li> <li>1 teaspoon wholegrain mustard</li> <li>1 cup of sherry or sweet white wine such as riesling or pinot gris</li> </ul> Method: <ol> <li>To begin, season the chops with salt and pepper on all sides.</li> <li>Get a heavy pan going over a moderate heat and let it heat up for a minute or two. Add a bit of oil and butter and let it melt and sizzle up.</li> <li>Add the chops to the pan and cook for several minutes on one side and then the other, until they are nicely golden brown and no longer pink in the middle.</li> <li>Remove from the pan and transfer to a warm plate to rest.</li> <li>Add the apples to the same pan and cook them down for a minute or so, adding a little more oil and if the pan is too dry. Once the apples have softened a bit, add the sage and mustard, stir around and then follow with the sherry or wine.</li> <li>Bring the heat up and let it bubble up and reduce down by half.</li> <li>Return the chops to the pan and nestle into the sauce.</li> <li>Taste and season if need be, then serve.</li> </ol> Don’t you just love pork chops? What’s your favourite meat to cook? Let us know in the comments. Image credit: Jason Creaghan. Written by Sam Mannering. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/bbq-pork-sausage-cassoulet/">BBQ pork sausage cassoulet</a> <a href="/lifestyle/food-wine/2016/08/pot-roasted-pork-scotch/">Pot-roasted pork scotch with potato, fennel and tomato</a> <a href="/lifestyle/food-wine/2016/06/bbq-pork-cutlet-with-sunshine-salsa/">BBQ pork cutlet with sunshine salsa</a>

Food & Wine

Bangers and mash

Bangers and mash are as synonymous with the UK as Vegemite is with Australia! This take on the classic will be a huge hit with the grandkids. Serves: 4 Ingredients: <ul> <li>8 fresh pork sausages</li> <li>1 tbsp. olive oil</li> <li>6 large potatoes, peeled and diced</li> <li>100 g butter</li> <li>1/3 cup warm milk</li> <li>2 spring onions, finely chopped</li> <li>¼ cup parsley, finely chopped</li> <li>2 tbsp. tasty cheese</li> <li>Salt and pepper to taste</li> </ul> To serve <ul> <li>Steamed green beans</li> <li>Tomato chutney</li> </ul> Method: <ol> <li>Heat oil in a large frying pan or griddle pan over a medium heat. Brown sausages evenly on all sides, cover with a lid and cook for 4 minutes on each side.</li> <li>Place potatoes in a medium saucepan and cover with salted cold water. Bring to the boil over a medium heat and simmer for 15 minutes until potatoes are tender.</li> <li>Drain potatoes well and mash. Return the potatoes to the heat and dry. Stir in the butter and milk and continue to mash, folding through the spring onions, parsley and cheese. Season to taste.</li> <li>Serve sausages on a bed of mash with steamed green beans and chutney.</li> </ol> Notes: sausages can also be barbecued and served with jacket potatoes. Recipe courtesy of <a href="http://www.pork.com.au/home-page-consumer.aspx" target="_blank">Australian Pork.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/sausage-tomato-and-potato-soup/">Sausage tomato and potato soup</a> <a href="/lifestyle/food-wine/2016/07/toad-in-the-hole/">Toad in the hole</a> <a href="/lifestyle/food-wine/2015/11/bacon-wrapped-sausages/">Bacon-wrapped sausages</a>

Food & Wine

MASH: Where are they now?

Winner of eight Golden Globes, the comedy show M*A*S*H ran for an incredible 11 seasons. Set in a mobile Korean war hospital with little in the way of facilities, the crew make a tough situation more bearable with a continual stream of practical jokes, humour and laughs. From 1972 to 1983 the large cast kept us entertained with their antics for eight years longer than the actual Korean War. Read on to find out what the surviving members of the cast are doing now. Alan Alda - Capt. Benjamin Franklin "Hawkeye" Pierce Alda played Hawkeye for all 11 seasons of the program. Not only did he play the fun loving surgeon, he also wrote and directed many of the episodes, including the finale which was the most-watched of any TV series. Since M*A*S*H, Alda has starred in many films including "The Aviator," "Tower Heist" and "Bridge of Spies." He has also popped up in some popular TV programs including "ER," "The West Wing," and "30 Rock." Wayne Rogers – Capt. "Trapper" John McIntyre Rogers starred in the program’s first three seasons as the surgeon who was also both a womaniser and joker. He was written out of the program when he quit – saying that he felt that his character had become Hawkeye’s sidekick instead of an equal. Post M*A*S*H, Rogers starred in the TV shows "City of Angels" and "House Calls," as well as having a guest role on "Murder, She Wrote." He had a couple of movies under his belt also, including "The Killing Time" and "Ghosts of Mississippi." He soon left acting behind, and much of his later life was spent as an investment strategist. Rogers died in 2015 at the age of 82 from complications from pneumonia. Mike Farrell – Capt. B.J. Hunnicut The character of B.J. was introduced after Rogers left the show, coming in as Hawkeye's new pal and prankster. Farrell has had a lot of work post M*A*S*H, including "Providence," "Murder, She Wrote," "Desperate Housewives," "Without a Trace" and "Supernatural." He also appeared as himself on "That ‘70s Show." Loretta Swit – Maj. Margaret "Hot Lips" Houlihan Another cast member to stay through all eleven seasons, Swit played the head nurse and even won two Emmys for her role. Swit secured some guest spots on TV programs "The Love Boat," "Murder, She Wrote" and "Diagnosis Murder." She hosted the Discovery Channel's "Those Incredible Animals." Swit is also still performing in theatre productions on Broadway. Larry Linville – Maj. Frank Burns Linville played the less than perfect surgeon for the first five seasons of the show, being written out in order to pursue other interests. He enjoyed guest spots on the TV shows "The Love Boat," "The Jeffersons," "Fantasy Island," "Night Court," "Murder, She Wrote" and “Herbie, the Love Bug." He passed away aged 59 in 2000 after complications from a cancer operation. David Ogden Stiers – Maj. Charles Emerson Winchester III Added after Linville bowed out, Stiers played the arrogant yet skilled surgeon alongside Hawkeye and B.J, earning two Emmy nominations. Since M*A*S*H ended, he has worked on the "Perry Mason" TV movies, as well as many voice overs for eight Disney movies and many TV series. He recently came out as being gay, saying ‘I am (gay). Very proud to be so.’ McLean Stevenson – Lt. Col Henry Blake As commanding officer for the first three seasons, Stevenson ended up exiting the show to pursue other interests. After leaving the show, Stevenson starred in some short lived sitcoms, as well as popping up on "The Love Boat," "Diff'rent Strokes" and "The Golden Girls." He passed away aged 68 from a heart attack in 1996. Harry Morgan – Col. Sherman T. Potter Stevenson’s role as the commanding officer was replaced by Harry Morgan as Col. Sherman T. Potter. He stuck with the show until the finale, becoming a firm favourite for the show’s fans. As an established actor before M*A*S*H Morgan starred in the show’s spin off "After MASH" and then landed some guest roles on "Murder, She Wrote," "Grace Under Fire" and "3rd Rock From the Sun." Morgan died aged 96 in 2011 of pneumonia. Gary Burghoff – Cpl. Walter "Radar" O'Reilly The only character to appear in both the movie and TV versions of M*A*S*H, Burghoff played the naïve farm boy until the eighth season in 1979. He later starred in some smaller roles but dedicated much of his life to his career as a wildlife artist. Jamie Farr – Cpl./Sgt. Max Klinger Despite being only booked for one episode, Klinger became a regular as the character who wore a dress to try and show the Army that he was crazy and should be discharged. Farr had guest roles on the TV shows "Diagnosis Murder" and "Mad About You" and starred more recently in the film "This World." William Christopher – Capt. Francis Mulcahy Christopher played the 4077th's chaplain for the entire series, replacing the actor George Morgan who played the part in the pilot episode. Another actor to appear on TV programs, he starred in "Murder, She Wrote," "Diagnosis Murder" and "Mad About You." He also starred in a touring production of “The Odd Couple” with Jamie Farr. More recently he played the role of Father Tobias on "Days of Our Lives." He also works to promote autism awareness and has co-written a book with his wife about raising their autistic son. Related links: <a href="/entertainment/tv/2016/04/cast-of-dynasty-today/">Dynasty: where are they now?</a> <a href="/entertainment/tv/2016/03/cast-of-anne-of-green-gables-where-are-they-now/">Cast of Anne of Green Gables: Where are they now?</a> <a href="/entertainment/tv/2016/03/the-brady-bunch-where-are-they-now/">Where they are now: The Brady Bunch</a>

Mashed potato with spring onions and crispy bacon

Creamy mashed potatoes are enhanced with bacon and spring onion flavours in this twist on the old classic. Serves: 6 Ingredients: <ul> <li>700g potatoes, peeled and cut into pieces</li> <li>50g butter</li> <li>3 bacon rashers, coarsely chopped</li> <li>Olive oil</li> <li>Salt and pepper</li> <li>3 spring onions, white and green part, thinly sliced</li> </ul> Method: <ol> <li>Place potatoes in saucepan of salted boiling water and cook for 10 minutes or until tender. Drain and return potatoes to the empty pan. Mash well. Add butter and mix thoroughly. Season with salt and pepper.</li> <li>Meanwhile, sauté bacon in oiled frying pan over medium heat until crispy. Sprinkle bacon and spring onion onto mash. Serve.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/06/smooth-hummus/">Smooth hummus dip</a> <a href="/lifestyle/food-wine/2015/05/crab-cakes/">Crab cakes with dill mayonnaise</a> <a href="/lifestyle/food-wine/2015/04/crusted-fish-fillets/">Parsley and macadamia-crusted fish fillets</a>

Food & Wine

Crispy mashed potato balls

Crispy on the outside, creamy on the inside, and delicious all over – these fried mashed potato balls will be gobbled up in no time. Make sure you keep this recipe on hand as they’re great way to use up leftover potatoes. Makes: 24 Ingredients: <ul> <li>2 cups mashed potatoes, room temperature</li> <li>2 eggs, whisked</li> <li>½ cup dried bread crumbs</li> <li>½ cup shredded cheddar cheese</li> <li>Olive oil, for frying</li> </ul> Method: 1. In a large bowl, combine mashed potatoes, one egg and cheese. In separate dishes, place the remaining egg and breadcrumbs. Shape the mashed potato into balls, dip in egg and roll in breadcrumbs. Freeze mashed potato balls for at least 15 minutes. 2. Heat two centimetres of oil in large frying pan. Fry mashed potato in batches for three minutes, turning once halfway, or until golden brown and crispy. Use a slotted spoon to remove to a paper towel-lined plate to drain. Serve warm with your favourite dipping sauce.

Food & Wine

Roasted garlic, pumpkin and sweet potato mash

For some sweetness to your side dish, you can’t go past this pumpkin and sweet potato mash. Ingredients: <ul> <li>500g butternut pumpkin, peeled, diced</li> <li>500g sweet potato, diced</li> <li>1 bulb garlic, halved</li> <li>3 tablespoon olive oil</li> </ul> Method: 1. Preheat oven to 180°C. 2. Arrange pumpkin and sweet potato pieces in roasting pan. Cut head off garlic add to pan. Toss with olive oil. 3. Roast for 45 minutes or until vegetables are tender. Squeeze out garlic. Mash everything together. 4. Season with salt and pepper. Serve. Related links: <a href="/lifestyle/food-wine/2015/03/chicken-kiev/">Chicken Kiev</a> <a href="/lifestyle/food-wine/2015/03/beef-skewers-chilli-sauce/">Beef skewers with macadamia and chilli sauce</a> <a href="/lifestyle/food-wine/2015/03/beef-goulash/">Rich beef goulash</a>

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Roasted garlic, pumpkin and sweet potato mash