This Mustard Mash is the perfect way to spruce up a simple mashed potato. The perfect no fuss side dish!
Cost: £1 / $1
- 2lb / 1kg White Potatoes
- 1/2 cup / 125ml Cream or milk, or to preference
- 4 tbsp Butter, at room temp
- 1 tbsp Butter, melted
- 2 tsp Dijon Mustard, or to taste
- 2 tsp Wholegrain Mustard, or to taste
- Salt & Black Pepper, to taste
Peel and dice your potatoes into small chunks. Pop in a pot of cold salted water and bring to a boil. Cook until knife tender (10-15mins). Drain, don't rinse.
Mash with 4 tbsp butter until smooth. Stir in cream until desired texture, then add 1 tsp each of dijon/wholegrain mustard. If you want it more 'mustardy' stir through the 2nd two. Season to taste.
Transfer to a serving bowl and pour over your final tbsp of melted butter.
a) Seasoning - Bring out the best in this simple mashed potato by seasoning, seasoning more, then seasoning again. I'll usually go for salted butter for this reason, but feel free to sub unsalted butter if that's all you have.
b) Wholegrain Mustard - I do strongly recommend using the two different mustards as they both bring s little something different to the table. The wholegrain adds a nice texture to the mash, whilst the dijon adds that classic mustard flavour.
c) Make Ahead - Feel free to make this ahead of time! Just leave off the final drizzle of butter and cover in the fridge. I usually bring to room temp before I microwave so it warms through more evenly. You can also add a splash of cream/milk and stir over medium heat in a suitably sized pot.
d) Calories - based on using 1/2 cup heavy cream and unsalted butter. Divided by 5.
Calories: 326kcal | Carbohydrates: 39.14g | Protein: 4.91g | Fat: 16.93g | Saturated Fat: 10.335g | Polyunsaturated Fat: 0.712g | Monounsaturated Fat: 4.846g | Cholesterol: 47mg | Sodium: 129mg | Potassium: 1021mg | Fiber: 4g | Sugar: 3.48g | Vitamin A: 610IU | Vitamin C: 23mg | Calcium: 43mg | Iron: 1.39mg