Mustard mash

Ready in 40-50 mins

Easy

Serves 4
An excellent, tangy mash which will work well with dishes that tingle the tastebuds

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal437
  • fat29g
  • saturates17g
  • carbs40g
  • sugars0g
  • fibre3g
  • protein6g
  • salt0.7g
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Ingredients

  • 900g King Edward or Maris Piper potatoes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 85g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100ml whipping cream
  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2-3 tbsp grainy mustard
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

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.

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Comments, questions and tips

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Comments (15)

dianasparkler's picture
5

terrific! made a huge amount and froze it. cooked a couple of carrots in to give it colour.

dianasparkler's picture
5

Love it! Put a few carrots in to give it colour - and lots of S&P.

sparrowfield's picture
4

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.

tracyuk55's picture

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

jollyware's picture

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.

fairycakes69's picture

Wear washing up gloves to take the skin off, no burnt hands.
I do this when stripping a chicken.

micheleanne's picture
5

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.

funster1's picture
4

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

leonbergersaurus's picture

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!!!

marclouise's picture
5

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

helencook's picture

gr8888888888888888888888

peanutbutter's picture

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.

janetony's picture

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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