Mustard mash

Mustard mash

An excellent, tangy mash which will work well with dishes that tingle the tastebuds

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 40-50 mins
Freezable

Method

  1. Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a min or two.
  2. Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and 3 tbsp milk together and add that to the potatoes. Beat 2-3 tbsp grainy mustard in and season to taste.

Per serving

437 kcalories, protein 6g, carbohydrate 40g, fat 29 g, saturated fat 17g, fibre 3g, salt 0.7 g

Recipe from Good Food magazine, March 2005.

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Latest comments and suggestions

  • 17 January 2008

    janeykuchen commented on this recipe

    OK recipe, but I usually substitute plain yoghurt for most recipes that ask for cream,and although sometimes depending on the dish the taste is slightly sharper it's not really any different but alot healthier if you're watching your fat intake..

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  • 24 February 2008

    Margaret commented on this recipe

    I made this last night to accompany Quick Chicken Chasseur.  I worried a little when I added the cream and milk as it seemed to be too much for the potatoes but they firmed up and tasted delicious.  I would definitely make it again.

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  • 13 April 2008

    helencook commented on this recipe

    gr8888888888888888888888

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  • 30 May 2008

    grayske rated and commented on this recipe

    4 stars

    very tasty

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  • 23 October 2008

    gemcheat rated and commented on this recipe

    5 stars

    Scrummy!

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  • 31 October 2008

    Louise White rated and commented on this recipe

    5 stars

    I used this recipe to go with our Toad in the Hole dish, it is a very very tasty mash.

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  • 28 January 2009

    Cupcake commented on this recipe

    This is really yummy and was fabulous with Salmon En Croute (Olive Recipe) just the right amount of bite to match the salmon! We finished the leftovers off with Bacon and Peas the next day and it seemed to taste even better in fact I think a poached Egg would have made it perfection!!! I will definitely make this again!!!

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  • 23 June 2009

    Kym1984 rated and commented on this recipe

    4 stars

    Yummy, but I used at least twice as much mustard (medium strength) as stated to bring out the flavour.

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  • 17 September 2009

    Michele rated and commented on this recipe

    5 stars

    Really loved this - quick and easy and tasted wonderful with sausage and leeks. Definately use this when we next have steak. I also used double the mustard and I used MAILLE Wholegrain which added a slight sweetness.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 40-50 mins
Freezable

Ingredients

  • 900g King Edward or Maris Piper potatoes
  • 85g butter
  • 100ml whipping cream
  • 3 tbsp milk
  • 2-3 tbsp grainy mustard
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Per serving

437 kcalories, protein 6g, carbohydrate 40g, fat 29 g, saturated fat 17g, fibre 3g, salt 0.7 g

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