This mustard mash recipe is a tangy and flavourful twist on classic mashed potatoes. Perfect with sausages, roast chicken, or grilled steak!
I took inspiration for the mustard mash recipe 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.
We enjoy this mustard mash recipe with sausages with caramelised onion gravy. It also goes really well with pork chops with tomato and smoked paprika butter and rosemary chicken.
Tips
- Dairy-free option - use plant-based butter for a vegan version.
- Herbs and spices - try chopped chives or thyme to replace the parsley for a different burst of freshness. A pinch of nutmeg will enhance the depth of flavour.
- Add cheese - stir in some grated cheddar, parmesan or gruyere for an extra layer of richness.
- Leftovers - turn leftover mash into crispy potato cakes by pan-frying them in butter. Alternatively, use as a topping for shepherd's pie or mix into soups for added creaminess.
- This mustard mash recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Dijon mustard provides a smooth and mild tang, while wholegrain mustard adds texture and a nuttier flavour. For a stronger kick, use English mustard sparingly.
Yes - prepare the mash and keep it in the fridge for up to 2 days. Reheat gently on the hob or in the microwave, adding a splash of milk or cream to refresh its texture.
Yes - but the texture may change slightly upon thawing. Keep in an airtight container for up to 3 months. Reheat and stir well, adding a bit of cream or butter to restore creaminess.
Use a stronger mustard, such as English or a spicy Dijon, or add a pinch of cayenne pepper or chilli flakes.
This mash pairs wonderfully with sausages, roast pork, grilled steak, or slow-cooked beef dishes like stews or casseroles.
Yes - leaving the skins on adds a rustic texture and extra nutrients. Just ensure the potatoes are thoroughly cleaned.
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How to make this Mustard Mash
Ingredients
- 500g Maris Piper or King Edward potatoes, peeled and cut into equal chunks (halved or quartered, depending on size)
- cooking salt
- 35g butter
- 1.5 tsp wholegrain mustard
- 1.5 tsp English mustard
- 1 small clove garlic, crushed
- salt and freshly ground black pepper
- 1 tbsp flat leaf parsley, chopped
- a dash of olive oil
Instructions
- Put the potatoes in a medium saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 18 minutes until the potatoes are tender.
- Drain the cooked potatoes well and let them steam dry in a colander over the pan for a 2 minutes.
- Mash the potatoes with a potato masher or fork. Add the butter, both mustards, and garlic and continue to mash. Season with salt, if needed and black pepper, to taste. Stir in the chopped parsley and a dash of olive oil.
- Enjoy as a side with sausages, chops, chicken, beef or lamb.
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Mustard Mash
Ingredients
- 500 g (1.1 lb) Maris Piper or King Edward potatoes peeled and cut into equal chunks (halved or quartered, depending on size)
- 35 g (1.2 oz) butter
- 1.5 tsp wholegrain mustard
- 1.5 tsp English mustard
- 1 small clove garlic crushed
- salt and freshly ground black pepper
- 1 tbsp flat leaf parsley chopped
- a dash of olive oil
Instructions
- Put the potatoes in a medium saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 18 minutes until the potatoes are tender.
- Drain the cooked potatoes well and let them steam dry in a colander over the pan for a 2 minutes.
- Mash the potatoes with a potato masher or fork. Add the butter, both mustards, and garlic and continue to mash. Season with salt, if needed and black pepper, to taste. Stir in the chopped parsley and a dash of olive oil.
- Enjoy as a side with sausages, chops, chicken, beef or lamb.
Notes
- Dairy-free option - use plant-based butter for a vegan version.
- Herbs and spices - try chopped chives or thyme to replace the parsley for a different burst of freshness. A pinch of nutmeg will enhance the depth of flavour.
- Add cheese - stir in some grated cheddar, parmesan or gruyere for an extra layer of richness.
- Leftovers - turn leftover mash into crispy potato cakes by pan-frying them in butter. Alternatively, use as a topping for shepherd's pie or mix into soups for added creaminess.
- This mustard mash recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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