Mustard mash

Latest comments and suggestions

• janeykuchen

  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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• Margaret

  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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• helencook

  13 April 2008

  helencook commented on this recipe

  gr8888888888888888888888

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• grayske

  30 May 2008

  grayske rated and commented on this recipe

  

  very tasty

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• gemcheat

  23 October 2008

  gemcheat rated and commented on this recipe

  

  Scrummy!

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• Louise White

  31 October 2008

  Louise White rated and commented on this recipe

  

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

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• Cupcake

  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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• Kym1984

  23 June 2009

  Kym1984 rated and commented on this recipe

  

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

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• Michele

  17 September 2009

  Michele rated and commented on this recipe

  

  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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• JerryL

  01 January 2010

  JerryL rated this recipe

  

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• Federhirn

  14 December 2010

  Federhirn rated this recipe

  

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• Jason

  06 March 2011

  Jason commented on this recipe

  Dont know why you have to boil in the skins because it burnt my fingers trying to skin em. But after a few ouchs the finished dish was delicious.

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• Tracy

  20 April 2011

  Tracy commented on this recipe

  Really easy to do and very tasty - a grown up mash, lovely!

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• Eileen

  20 March 2013

  Eileen rated and commented on this recipe

  

  Made this to go with the Balsamic roasted sausages and red veg. Very tasty, though I have to admit I didn't add the cream as I didn't have any. Tasted just as good though.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 40-50 mins

Ingredients

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

Per serving

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

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