Mustard mash

Mustard mash

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(13 ratings)

Ready in 40-50 mins


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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  • 900g King Edward or Maris Piper potatoes



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

  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100ml whipping cream
  • 3 tbsp milk



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

  • 2-3 tbsp grainy mustard



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


  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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Zoe Mallam's picture
Zoe Mallam
11th Jun, 2020
Delicious - served it with the flattened chicken recipe on this website.
12th Mar, 2014
terrific! made a huge amount and froze it. cooked a couple of carrots in to give it colour.
13th Feb, 2014
Love it! Put a few carrots in to give it colour - and lots of S&P.
20th Mar, 2013
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.
20th Apr, 2011
Really easy to do and very tasty - a grown up mash, lovely!
6th Mar, 2011
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.
9th Sep, 2014
Wear washing up gloves to take the skin off, no burnt hands. I do this when stripping a chicken.
17th Sep, 2009
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.
23rd Jun, 2009
Yummy, but I used at least twice as much mustard (medium strength) as stated to bring out the flavour.
28th Jan, 2009
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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