Dijon Mashed Potatoes Recipes

GARLIC MASHED POTATOES DIJON

Steps:

• Cook potatoes, onion and garlic in boiling water in large covered saucepan 20 minutes or until potatoes are tender; drain.
• Beat potato mixture in large bowl with electric mixer on medium speed until smooth. Gradually beat in mustard, butter and milk until mixture is smooth and well blended. Stir in parsley. Serve immediately.

DIJON MASHED POTATOES

Steps:

• Cut potatoes into quarters, cover with water and optional garlic and boil until tender- I used red potatoes with skin on.
• Alternatively, steam potatoes and garlic together.
• Just before potatoes are done, combine milk, Dijon mustard, garlic, salt and pepper until well mixed in a microwave safe bowl.
• Cover and heat in microwave for about 2 minutes, stirring half way until heated through.
• Drain potatoes, return to pot and mash lightly.
• Add butter, salt, pepper and mash again.
• Slowly add hot milk and mustard mixture, mashing until the potatoes are creamy and your preferred consistency.
• Add Parmesan cheese, mix and serve!
• NOTE- make sure you get some of the mustard grains in when you mash the potatoes.
• The grains may separate a bit if you pour the milk mixture in, so you might want to spoon in the milk and mustard mixture.

POTATOES WITH GRUYERE AND DIJON

Steps:

• Boil the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Mash with the milk or half-n-half. Stir in the cheese and mustard and combine, and then season with salt and pepper.

DIJON MASHED POTATOES

Steps:

• Place the cubed potatoes in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
• Drain potatoes and transfer to a bowl. Mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and Dijon mustard. Season with garlic salt and pepper.

DIJON MASHED POTATOES

Steps:

• Fill a large saucepan about halfway, with warm water. Bring to a simmer. Peel and slice potatoes, and add them to the simmering water. Add a few pinches of salt, increase the heat, and bring to a boil. Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes. When the potatoes have cooked through about 15 minutes, drain them in a large colander. Add them back to the saucepan. To the saucepan, add the milk and butter, followed by a the nutmeg. Mash potatoes until smooth. Stir in Dijon mustard. Season with more salt and pepper, to taste.

DIJON SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese and mustard until blended. Remove from heat. Stir in potatoes., Transfer to a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top., Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand 10 minutes before serving.

DIJON HONEY MUSTARD ROASTED POTATOES

Steps:

• Place potatoes in a bowl.
• Mix the garlic, mustard, and honey together and pour over potatoes and stir to coat Put into a shallow baking dish and bake at 400 F until fork tender (about 15 minutes).

DIJON ROASTED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
• Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
• Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.