Mustard champ
This comforting champ is perfect for topping a fish pie, or team with sausages and gravy for a good old favourite
Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
- Boil the potatoes for 15 mins or until tender. Drain, then mash.
- Heat the milk and half the butter in the corner of the pan, then beat into the mash, along with the wholegrain mustard.
- Gently fry the spring onions in the remaining butter for 2 mins until just soft but still a perky green. Fold into the mash and serve. Great with gammon or to top a fish pie.
Recipe from Good Food magazine, March 2008.
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http://www.bbcgoodfood.com/recipes/5531/
http://www.bbcgoodfood.com/recipes/5531/
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Ingredients
- 1kg potato , peeled and quartered
- 200ml milk
- 50g butter
- 1-2 tbsp wholegrain mustard
- 2 bunches spring onion , washed and sliced
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A good fish pie is all about texture. You can cook this texture-perfect beauty up to 24 hours ahead if you keep it in the fridge
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Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian
Ingredients
- 1kg potato , peeled and quartered
- 200ml milk
- 50g butter
- 1-2 tbsp wholegrain mustard
- 2 bunches spring onion , washed and sliced
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18 March 2008
k_london08 rated this recipe
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16 June 2008
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18 March 2009
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29 January 2010
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