Mustard Mash
Deborah
A lovely smooth mash with a nice subtle mustard flavour that will go really well as a side to pork, chicken or beef.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine British
- 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
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.
- This mustard mash recipe is easily adapted if you’re cooking for less or more people.
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Keyword comfort food, dijon mustard, mash, mashed potatoes