Mustard Mashed Potatoes

Rich, creamy, fluffy mashed potatoes swirled with a decadent ribbon of garlic and mustard butter.

Course Side, Side Dish

Cuisine Australian, Modern Australian

Total Time 30

Servings as a side

Calories 425kcal

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 butter, 40 g parmesan cheese, 1 tablespoon sour cream, ¼ cup flat leaf parsley, ¼ 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 mustard, 3 teaspoon whole grain mustard, ¼ teaspoon garlic powder
Swirl mustard butter through the potato, or dollop on top and serve.

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*