Tuesday, 13 September 2016

Mustard Mashed Potato

Using wholegrain mustard in the mash provides a subtle kick to it over the usual lighter flavour of mashed potato.


  • 4 large potatoes, a floury type is best, peeled and cut into 2 cm chunks
  • 2 tbsp wholegrain mustard
  • 2 tbsp milk
  • 25g butter


  1. Place the potato pieces into a saucepan and cover with fresh water.
  2. Bring to the boil and then simmer for 15 to 20 minutes, until the potato pieces are nice and soft.
  3. Drain the potatoes and return them to the pan.
  4. Add the mustard, milk and butter on top of the potatoes before mashing them all together with a potato masher.
  5. Serve while still hot.

Provide two generous servings.

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