Mustard Mash works very well with lots of dishes, and this is an excellent recipe, making a tangy and creamy mash. The amount of whole-grain mustard that you add in is down to personal taste, we recommend 2 tablespoons, but this can be adapted. Onion gravies and other sauces which can hold their own against the mustard go particularly well.
Mustard Mash Recipe
Use a floury potato like Maris Piper or King Edward.
- 1Kg potatoes
- 150g butter (diced)
- 100ml double cream (brought up to room temperature)
- 1 or 2 tbsp of whole-grain mustard (to taste)
- ground sea-salt and black pepper (to taste)
Peel the potatoes and cut them into even- sized pieces, so that they will all cook at the same speed. Put a large saucepan, with salted water, (enough to just cover the potatoes) on to a medium-high heat. Bring it up to the boil, once at the boil turn it down to a simmer, then add the potatoes. Put the lid on and cook them until tender, but still maintaining an integrity (12 to 15 minutes). Do not over cook, if they start to break up you have a gone a little too far.
Drain the potatoes in a colander, empty the saucepan of water, and place the potatoes back in the pan. Place the pan on a low heat and briefly steam them dry in the pan. Take off the heat.
Once the potatoes are dry season with a little ground sea-salt and black pepper, add the cream and diced butter. Then mash with a potato masher quickly and thoroughly until smooth. If using a potato ricer pass the potatoes through the ricer, into a bowl, then season and mix in the cream and butter. Stir in the whole-grain mustard. Spoon into a serving bowl. Serve.