Mustard mash potato, a comforting side dish. This creamy mash is delicious served alongside roasted or slow braised meat dishes.
Mustard mash potato is the ultimate comfort food. In fact mash potato of any kind is comfort perfection to me. However as my daughter will attest, mash is something that can be cooked all wrong! Forever put off mash thanks to lumpy school mashed potato!
A whole post dedicated to mash potato may seem excessive. However over the years, I’ve been served really bad mash, many, many times! There are a number of ways you can ruin mash, first up is lumpy mash. Proper mash is not lumpy it should be smooth, if you can’t be bothered mashing then don’t serve mash! I use a metal masher with a small mesh, however a potato ricer is the best way to ensure a smooth finish. However, don’t be tempted to ever blend potatoes or pop then in the food processor, this only results in gluey, sticky potato!
Next up on the list of offences is grainy mash. For that reason I like to heat the butter and cream in a saucepan before adding to the potato. This little extra effort results in the smoothest creamy mash. Delicious!
Additional recipe suggestions:
If you like mash we recommend pairing this comforting side with our Pork Wrapped in Bacon with Sage, our Paprika Beef or our Spicy Slow Cooked Beef Rib. For other great potato side dishes try our Potato Pave, our Potato & Cheese Croquettes or our Easy Boulangere Potatoes.
- 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.
- Melt the butter in a saucepan and add the cream, heating gently but do not allow to boil.
- When ready, drain the potatoes, add the melted butter and cream to the pan along with the mustard and mash to smooth. Season with salt and pepper to taste.
• Please note that the nutrition information provided below is approximate and meant as a guideline only •