I'm starting a movement - #pimpyourmash !!! Maybe it's already a movement and I'm behind the times, who knows...I'm definitely no social media expert.
We have mashed potato with LOTS of meals in our house, so I like to get creative with some additions - so I give you my Mustard Mashed Potatoes. Rich, creamy, fluffy mash swirled with a ribbon of decadent garlic & mustard butter. Mmmmmmmm.......................
You can easily adjust the amount of mustard butter down (or up!) if you like, as it's made separately to the mash then just folded/swirled in at the end. I also added some parmesan cheese, why? - because I can! It really adds a cheesy savoury note, without glumping up the mash. My computer just told me glumping is not a word - but I think you get my point!
Go on - #pimpyourmash !!!
Lee-Ann ♥
Table of Contents
Suggested Mains/Accompaniments:
Pesto Lamb Cutlets with Prosciutto - maximum flavour for minimal effort. Tender juicy lamb cutlets coated in basil pesto then wrapped in prosciutto - yum!
Lamb Goulash - slow-cooked shredded lamb in a rich sauce of paprika and capsicum (peppers).
Want to save this recipe?
Email yourself a link to this page and come back later.
Osso Buco with Mushrooms - melt in the mouth veal with an rich mushroom sauce/gravy.
Red Wine and Garlic Lamb Shanks - meltingly tender red wine lamb shanks with meat that falls off the bone, smothered in a red wine and garlic sauce. Food heaven!
Beef Carbonnade - beef, mustard, and onions are slow cooked in beer for a tender, melt-in-you-mouth stew that you want to eat all year round!
Savoury Mince - this is a rich, full flavoured savoury mince recipe that the whole family will enjoy for an easy weeknight dinner!
Lamb Lollipops - tender, juicy lamb cutlets with a simple fresh herb and garlic crust grilled to perfection.
📖 Recipe
Mustard Mashed Potatoes
Ingredients
- 1 kg sebago potatoes diced
- 4 tablespoon butter divided
- 40 g parmesan cheese finely grated
- 1 tablespoon sour cream I use light
- ¼ cup flat leaf parsley roughly chopped (optional)
- ¼ tsp cooking salt
- 1 cup milk warmed in microwave (see notes)
- 3 teaspoon french mustard
- 3 teaspoon whole grain mustard
- ¼ tsp garlic powder
Instructions
- Boil, steam or microwave potatoes until tender, then mash well.1 kg sebago potatoes
- Add 2 tablespoon butter, parmesan cheese, sour cream, parsley (if using) and salt - mixing well to combine.4 tablespoon butter40 g parmesan cheese1 tablespoon sour cream¼ cup flat leaf parsley¼ teaspoon cooking salt
- Add warm milk to the potato mixture a little at a time, until you have reached your desired consistency (see my notes).1 cup milk
- Place the remaining 2 tablespoon of butter in a small heatproof bowl and microwave until melted (place a sheet of paper/kitchen towel over the bowl to keep your microwave clean).4 tablespoon butter
- Add mustards & garlic powder to melted butter and mix well to combine (see my notes).3 teaspoon french mustard3 teaspoon whole grain mustard¼ teaspoon garlic powder
- Swirl mustard butter through the potato, or dollop on top and serve.
Notes
- I warm my milk in the microwave in a Pyrex jug on high for 1 minute - just warm enough not to cool the temperature of the mash when it's added.
- A note about how much milk to add - there is a reason I add the milk last, and that's so it's easy to judge your finished consistency. The actual amount of milk you need will vary depending on your potatoes, and you can't take it out once it's in, so add it gradually.
- Getting the melted butter to combine with the mustards can take a few minutes - just be patient, they will come together. If you think the mustard mixture is too cool then you could put it in the microwave for 15 seconds or so to heat it slightly before you add it. I would definitely do that if you are serving the mustard butter as a "sauce" on top rather than a swirl throughout.
- Lastly, this may not be proper kitchen "etiquette", but I am NEVER above giving my mash a blast in the microwave to make sure it hits the table hot - either just after you have added your wet ingredients, or when it's finished with the mustard butter swirled through. To make ahead, make the mash up to the end of step 3 and then cover and refrigerate. When you want to use it, just heat it up for about 3-4 minutes in the microwave, then resume at step 4.
Want to save this recipe?
Email yourself a link to this page and come back later.
Leave a Reply