MUSTARD MASH
An excellent, tangy mash which will work well with dishes that tingle the tastebuds
Provided by Good Food team
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 5
Steps:
- Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a min or two.
- Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and 3 tbsp milk together and add that to the potatoes. Beat 2-3 tbsp grainy mustard in and season to taste.
Nutrition Facts : Calories 437 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
MUSTARD MASHED POTATOES
I recreated this recipe from some mashed potatoes I had at an Irish restaurant, but they also go great with German dishes. You can alter the amount of mustard to your taste.
Provided by Tara Renner
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash potatoes in a large bowl with the butter and milk, and season with salt and pepper.
- Whip the potatoes using an electric mixer set on medium until smooth, 3 to 4 minutes, adding more milk if the potatoes are too dry. Beat in the whole grain mustard, and serve immediately.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 51.9 g, Cholesterol 16.5 mg, Fat 6.3 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 3.9 g, Sodium 234.5 mg, Sugar 3.1 g
GRAINY MUSTARD MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.
BANGERS AND MASH
Easy Bangers and Mash
Provided by Ina Garten
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
- Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
- To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.
BASIC MUSTARD MASH
Side dishes don't get much better than this - creamy, classic mashed potatoes with a hot mustard kick
Provided by James Martin
Categories Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.
Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
MUSTARD AND PARSLEY MASH
Number Of Ingredients 0
Steps:
- Add a small handful of chopped parsley and 2 tablespoons of whole-grain mustard to 1 pound (500g) buttery mashed potato.
DIJON MASHED POTATOES
Mashed potatoes with an extra kick from Dijon mustard!
Provided by ANASTASIABMOM
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 55 g, Cholesterol 18.3 mg, Fat 5.7 g, Fiber 4.5 g, Protein 6.7 g, SaturatedFat 3.5 g, Sodium 313.9 mg, Sugar 3.7 g
LEEK AND MUSTARD MASH
Rich, buttery mash stirred through with softened leeks and punchy wholegrain mustard - this is the perfect dish for soaking up gravy or sauces.
Provided by English_Rose
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Peel the potatoes and cut into even-sized chunks, then cook in a large saucepan of boiling water with the lid on for 20 minutes, or until tender when pierced with a knife. Remove from the heat and drain thoroughly. Leave for 5 minutes with the lid off.
- Meanwhile, in a frying pan melt the butter and add the shredded leeks. Cook for 5-6 minutes until softened and beginning to colour. Mash the potatoes then, using a wooden spoon, beat the potatoes until smooth before adding the leeks with the milk and mustard. Season to taste.
Nutrition Facts : Calories 267.2, Fat 6.6, SaturatedFat 4, Cholesterol 16.8, Sodium 71.7, Carbohydrate 47.7, Fiber 7, Sugar 4.9, Protein 5.5
MUSTARD AND SPRING ONION MASH
Baking the potatoes first gives them a nice creamy texture. The potency of the mustard will diminish as the potatoes are being stirred over the burner; so if you really want to feel the burn, add an extra teaspoon or so of mustard just before serving.
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Place potatoes on oven rack. Bake until tender when pierced with fork, about 50 minutes. Scoop out pulp from potatoes into heavy large saucepan; discard skins. Add 3 tablespoons butter to potatoes and mash well. Mix in mustard. Gradually add milk and mash until smooth. Stir potatoes over medium-low heat until heated through, about 5 minutes. Mix in green onions. Season to taste with salt and pepper. Transfer to bowl. Top with remaining 1 tablespoon butter and serve.
BUTTER BEAN AND MUSTARD MASH
One of my very favourites. Great hot on granary toast or a jacket potato. Really warming on a cold night and an ideal alternative for those on a low Gi diet. From the food doctor Ian Marber.
Provided by PinkCherryBlossom
Categories Beans
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place the beans in a heavy pan and add the stock.
- Bring to boil and simmer for 20 minutes.
- Drain and reserve the stock.
- Mash the beans with the mustard and oil.
- Stir in the parsley.
- If the mash is too thick thin with some of the stock or more olive oil.
Nutrition Facts : Calories 264.4, Fat 14.2, SaturatedFat 2, Sodium 534.4, Carbohydrate 27.1, Fiber 7.4, Sugar 0.1, Protein 8.3
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