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 !!!
Mustard Mashed Potatoes
Rich, creamy, fluffy mashed potatoes swirled with a decadent ribbon of garlic & mustard butter
- 1 kg/2.2lbs sebago potatoes chopped evenly
- 4 tbsp butter divided
- 40 g/1.4oz parmesan cheese finely grated
- 1 tbsp sour cream (I use light)
- 1/4 cup flat leaf parsley roughly chopped (optional)
- 1/4 tsp fine salt
- 1 cup milk warmed in microwave (see notes)
- 3 tsp french mustard
- 3 tsp whole grain mustard
- 1/4 tsp garlic powder
Boil, steam or microwave potatoes until tender, then mash well
Add 2 tbsp butter, parmesan cheese, sour cream, parsley (if using) and salt - mixing well to combine
Add warm milk to potato mixture a little at time, until you have reached your desired consistency (see notes)
Place the remaining 2 tbsp of butter in a small heatproof bowl & microwave on high for 30 seconds or until melted (place a sheet of paper/kitchen towel over the bowl to keep your microwave clean)
Add mustards & garlic powder to melted butter & mix well to combine (see notes)
Swirl mustard butter through potato, or dollop on top & serve
I warm my milk in the microwave in a Pyrex jug on high for 1 minute - I don't need it to be scalding hot, but I don't want 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 only put it in a bit at a time.
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 the end of step 3 and then cover & refrigerate. When you want to use it just heat it up for about 3-4 minutes in the microwave, then resume at step 4.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*