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easy mustard mash potatoes

Our easy mustard mash potatoes are a simple cook and a great tasting simple potato side dish. This creamy mash is not only delicious but versatile too and can be served alongside a variety of main dishes.

2 orange bowls filled with a warm mustard mashed potato on a dark wood surface and knobs of butter gently melting into them.

Easy mustard mash potato is the ultimate comfort food. In fact creamy mash potato of any kind is comfort food perfection for me. However as my daughter will attest, mash is something that can be cooked all wrong! She is forever put off mashed potato thanks to lumpy school mash!

A whole post dedicated to mashed potato may seem excessive. However over the years, I’ve been served some truly awful mashed potatoes! There are a number of ways you can ruin mash, first up is lumpy mash, the second grainy cold mash, then there’s unseasoned mash and lets not forget overworked, gloopy mash.

Fear not though, as with a few simple hints and tips we are here to show you how to do it right. Our Dijon mustard mashed potatoes are a real treat and can be served alongside any main dish. From a simple pork sausage, to a rich and moreish beef stew.

Why you’ll love this recipe:

  • Quick to prepare this side dish is ready to serve in the time it takes to boil some potatoes.
  • Feed a crowd as this recipe can be easily doubled or quadrupled depending on numbers.
  • Uses only 4 inexpensive ingredients that you likely have in your fridge, making this a great low cost potato side option.

How to make the best mashed potato?

For me the trick to making really good mash depends on 4 things:

  1. Top of the list – use the right variety of potato, a floury potato works best (see further guidance below).
  2. Warm the cream or milk up separately and add to the potatoes. Hot cream will absorb better and avoids the need to over work the potatoes and it also stops them from cooling down too much.
  3. Don’t heat up the butter it is best added cold, that way the butter melts and distributes fat and milk solids evenly through the potatoes.
  4. Potatoes are starchy vegetables so when you mix them the starch releases. Do not be tempted to overwork the potatoes otherwise too much starch is released and you risk the mash becoming gluey.

How to make mustard mash potato – recipe steps:

Ingredients to make a mustard mashed potato.
  • Look out your ingredients.
Peeled potatoes in large pieces in a large metal pan.
  • Peel and cut the potatoes into chunks, cover with cold water and season well with salt.
  • Bring the pan to the boil, then simmer the potatoes over a medium heat until soft enough for mashing.
  • Drain the potatoes and set aside to steam dry for a couple of minutes.
Adding warmed cream to cooked seasoned potatoes with a dollop of mustard before mashing.
  • Warm the cream gently in a saucepan, heating gently but do not allow to boil.
  • Add the warm cream and cold butter to the pan along with the mustard.
Mashing potatoes in a large pan.
  • Mash until smooth and season to taste with salt and pepper.
  • Serve immediately.

What are the best potatoes for mash?

The best potatoes for mash are floury varieties, for example Maris Piper or King Edward, we used Maris Pipers. If you are in the US I’d recommend a Yukon Gold or a Russet potato.

Avoid using waxy potatoes as they just don’t mash the same. Waxy potatoes hold their shape and you end up with a really chunky, lumpy mash.

What to use to mash potatoes?

My favourite tool for mashing potatoes is a traditional potato masher. I’ve used this piece of kit for years and it never lets me down! They are inexpensive to buy, last for years and you are less likely to overwork the potatoes using a masher. Another great tool is a ricer or food mill, simply add the potatoes and press them through.

I don’t recommend using a blender or immersion stick blender as with this bit of kit you run the risk of overworking the potatoes. This will release too much starch and you’ll end up with a gluey mess.

Recipe ingredients & variations:

  • Potatoes: we used Maris Piper but you could also use a King Edward or another floury potato variety. (If in the US I’d recommend Yukon Gold or Russet).
  • Mustard: Dijon mustard mashed potatoes taste great, this mustard has lots of flavour without too much heat. However, you can also use a wholegrain mustard, or even an English mustard if you want to add heat. However, if mustard isn’t your thing you can leave it out entirely and you will still have a great tasting creamy buttery mash.
  • Butter: adds great flavour and gives mashed potatoes a really great texture. We used salted butter, but you can use unsalted butter, just check the seasoning before you serve.
  • Cream: we used double cream (heavy cream) for a really rich and silky texture. However, you could use single cream or even milk if you prefer.

Alternative flavour combinations:

We have flavoured our mashed potatoes with Dijon mustard, however using the creamy, buttery mashed potatoes as a base you add a whole host of flavours. Here are some ideas that can be used on their own or mixed and matched:

  • Cheese, use any variety of cheese; a grated hard cheese like vintage cheddar, parmesan or gruyere; or swap some of the double cream and butter for cream cheese instead.
  • Herbs and potatoes are a great flavour pairing, try freshly chopped chives; parsley; thyme or crushed garlic.
  • Bacon, cook some bacon until crispy then break up into small pieces and stir through at the end.
  • Spring onion, thinly slice and stir through just before serving for a real burst of freshness.

Serving suggestions:

Our easy mustard mash potatoes are a versatile side dish that work with many main course dishes, from meat and poultry to fish and vegetable based dishes.

If you like mash we recommend pairing this comforting side dish with some of these great tasting mains:

Useful hints & tips:

  1. Season the water with salt when cooking potatoes as this will make all the difference to the finished dish.
  2. Once boiled set the potatoes aside to steam dry as this will stop the mash becoming too watery.
  3. Always warm the cream before mashing through the potatoes. Warm cream is better absorbed by the potatoes and results in creamier mashed potatoes.
  4. Add the butter cold otherwise the fat solids will separate. Added cold, the butter will melt nicely and work through the mash.
  5. To make dairy free or vegan mustard mashed potatoes, replace the butter and cream with suitable dairy-free alternatives. For example you can swap the cream for vegan cream or use a dairy free milk.
  6. Allergy advice: gluten free, egg free, soya free, peanut free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

Pin the recipe:

A pinterest graphic for mustard mashed potato.

Additional recipe suggestions:

For other great tasting potato side dishes try our:

If you are looking to change things up a bit, have a look at our 12 Best Potato Side Dishes post. It’s full of useful hints and tips, along with all our favourite potato sides.

Mustard Mash

Mustard mash, a simple side dish but deliciously comforting.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 186kcal


  • 400 g potatoes (peeled and cubed into same-sixed chunks)
  • 50 g butter
  • 50 ml single cream
  • 2 tsp dijon mustard (depending on taste)
  • salt & pepper


  • Place the potatoes in a pan of boiling salty water and cook until softened enough to mash. Drain the potatoes and set aside to steam dry for a couple of minutes.
  • Warm the cream gently in a saucepan, heating gently but do not allow to boil.
  • Add the warm cream and cold butter to the pan along with the mustard and mash the potatoes until smooth. Season to taste with salt and pepper and serve immediately.


Heating the cream will result in a smoother mash.
Nutrition Facts
Mustard Mash
Amount Per Serving
Calories 186 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 41mg14%
Sodium 132mg6%
Potassium 425mg12%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 439IU9%
Vitamin C 11mg13%
Calcium 42mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Canape, Starter, Side
Cuisine : British
Keyword : dijon mustart mashed potatoes, easy potato side dish, mustard mash potatoes, mustard mashed potatoes, simple side
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Recipe Rating

Rebecca - Glutarama

Tuesday 12th of October 2021

Great recipe to read, I can't eat potato so I have to guess ingredient ratios when I make mash for my family, this is really handy as a recipe for them - thank you.


Tuesday 12th of October 2021

My problem is that if I don't weigh out the potatoes I make to much then end up eating too much as I love mash. I'm safer weighing!


Tuesday 12th of October 2021

These look like absolute perfection, so creamy and delicious and the perfect accompaniment so many meals.


Tuesday 12th of October 2021

Thank you Cat, this is a versatile bowl of mash, I cook it a lot.

Eb Gargano | Easy Peasy Foodie

Monday 11th of October 2021

Oh wow - this looks so good! Eb :-)


Monday 11th of October 2021

Thank you Eb, it's comfort food in a bowl.


Thursday 7th of October 2021

This looks delicious. When I went to the UK in the summer I brought out lots of British sausages back. This looks like the perfect mash to go with these sausages.


Thursday 7th of October 2021

Hi Marita, this is the perfect mash to go alongside some British sausages.


Wednesday 6th of October 2021

I can never make mash well - but I'm going to try warming the cream this time and hope it goes better -thanks for the tip!


Thursday 7th of October 2021

Hi Ali, warming the cream really does make a difference, it just results in a smoother mash.