Mustard mash
- Good Food team
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Serves 4
Easy
Total time: 50 mins
Ready in 40-50 mins
A star rating of 4.3 out of 5.18 ratingsRate
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An excellent, tangy mash which will work well with dishes that tingle the tastebuds
Freezable
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Ingredients
Nutrition
Units:
MetricUS
- 900g King Edward or Maris Piper potatoes
- 85g butter
- 100ml whipping cream
- 3 tbsp milk
- 2-3 tbsp grainy mustard
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Nutrition: per serving
-
kcal437
-
fat29g
-
saturates17g
-
carbs40g
-
sugars0g
-
fibre3g
-
protein6g
-
salt0.7g
low
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Method
-
step 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.
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step 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.
Recipe from Good Food magazine, March 2005
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A star rating of 4.3 out of 5.18 ratings
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