This mustard mash recipe is from The Humble Spud recipe book published way back in 2002! I think i've probably had it as long as that. The book has loads of delicious recipes using potatoes...soups, salads, different types of mash, sides and mains. There's so many to choose from! This mash recipe is one of the mains served with griddled sausages and onions.
The end result is a lovely smooth mash with a nice subtle mustard flavour that will go really well as a side to pork, chicken or beef.
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We recently enjoyed this mustard mash recipe with our sausages with caramelised onion gravy. It would also go really well with our pork chops with tomato and smoked paprika butter and our rosemary chicken.
Tip
- This mustard mash recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 500g potatoes, quartered but unpeeled
- 35g butter
- 1.5 tsp wholegrain mustard
- 1.5 tsp English mustard
- 1 small garlic clove, crushed
- a small bunch of flat leaf parsley, chopped
- a dash of olive oil
- salt and freshly ground black pepper
Instructions
- Cook the potatoes in a large saucepan of boiling water for about 20 minutes, or until tender.
- Drain the cooked potatoes well and let them steam dry in a colander over the pan for a couple of minutes.
- Holding the warm potatoes in a tea towel, peel them carefully and mash well, using a potato masher or a fork. Add the butter, both mustards, garlic, salt and freshly ground black pepper and continue to mash. Taste to check if more mustard or seasoning is needed. Finally, stir in the chopped parsley and a dash of olive oil.
- Enjoy as a side to our sausages with caramelised onion gravy.
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Mustard Mash
Ingredients
- 500g potatoes quartered but unpeeled
- 35g butter
- 1.5 tsp wholegrain mustard
- 1.5 tsp English mustard
- 1 small garlic clove crushed
- a small bunch of flat leaf parsley chopped
- a dash of olive oil
- salt and freshly ground black pepper
Instructions
- Cook the potatoes in a large saucepan of boiling water for about 20 minutes, or until tender.
- Drain the cooked potatoes well and let them steam dry in a colander over the pan for a couple of minutes.
- Holding the warm potatoes in a tea towel, peel them carefully and mash well, using a potato masher or a fork. Add the butter, both mustards, garlic, salt and freshly ground black pepper and continue to mash. Taste to check if more mustard or seasoning is needed. Finally, stir in the chopped parsley and a dash of olive oil.
- Enjoy as a side to our sausages with caramelised onion gravy.
Notes
- This mustard mash recipe is easily adapted if you’re cooking for less or more people.
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