Posts Tagged‘Mustard’

Mustard Mashed Potatoes

by KitchenRebel on June 30, 2014

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I must confess that I don’t usually like fancy mashed potatoes.  I think I’m the only person I know of who doesn’t even like garlic mashed potatoes. But when I saw these Mustard Mashed Potatoes on a BBC cooking show I was so intrigued, I immediately went to boil potatoes. 

These tangy mashed potatoes instantly became a favourite.

The most important part of mashed potatoes is choosing the right potatoes. There are basically 3 types of potatoes: starchy like Russets, waxy like red potatoes, and somewhere in between like Yukon Golds.

Never use waxy potatoes, they don’t break down and mash as easily and they don’t absorb butter and milk as well as starchier varieties. Russets and Yukon Golds are best for mashed potatoes. Of the two, the Russet will give you the creamiest mash, but many people prefer the flavor and golden color of Yukon Golds.

I used Russets for this dish because thats what I had.  I always boil potatoes whole with skin on, that way it maintains best flavour and doesnt absorb too much water and the peels wipe off easily (just be careful not to burn your hands)

ingredients

2 pounds of Potatoes
3-4 tablespoons butter (or to taste)
2/3 cup whole milk
3 tablespoons whole grain Dijon mustard
Salt and pepper to taste

instructions

  1. Boil whole potatoes, skin on, for about 30-40 mins, depending on size, until tender. 
  2. Drain and let potatoes cool for a few minutes until easier to handle. Peel off the skins. Put the potatoes back in the pan, cover and gently head for a minute or two
  3. Heat milk and butter together in a small saucepan or microwave, until warmed and butter is melted. 
  4. Remove potatoes from the heat and mash the potatoes with butter and milk until there are no lumps. 
  5. Mix in grainy mustard.
  6. Season with salt and pepper to taste