Friday, 11 January 2013

Recipe: Perfectly Creamy Mustard Mashed Potatoes

I think it was on Christmas Eve I was brainstorming what I was going to have with the steak I cooked for my Christmas dinner, and after gazing at my open fridge door for about 15 minutes, I decided to have a bash at making some mashed potatoes; while I usually opt for meals that are all in one, rather than with separate meat/ veg components, as it was Christmas I think I ought to make an effort. Now, anyone who, like me who went to a British Boarding School will tell you about mashed potatoes. Unless the food at their school was particularly good (at my second school it was fantastic, but at my first it was merely average), we will tell you that we don't like mashed potato. It was always dry, lacked flavour and if you left it a bit too long on the plate it made for an excellent sculpture medium, as many of us discovered to our delight. 
DSC_0077
As with many of the things I'd been fed at school (none of my boarding schools compare to the school I attended until the age of 10, if it were not for my mother cooking me a fantastic breakfast and dinner every day before and after school I think I might have been rather malnourished!), I decided I did not like them, without really trying them. For years, I adamantly told my mother I hated mashed potato. However, when she finally coaxed me into trying hers they became one of my favourite incarnations of the humble potato; rich, creamy and decidedly more-ish. This version of mashed potatoes are a hybrid between my mothers mash, and the base of what I use to make homemade fishcakes; the wholegrain mustard gives the fluffy potatoes a decided kick which makes them a feature of the meal, rather than just a side dish. Serves 4, easily halved or doubled. 
DSC_0034

  • 2 Large Baking Potatoes
  • 2 tsp Wholegrain French Mustard 
  • 2 tbsp Milk or Single Cream (Heavy Cream)
  • 50g Unsalted Butter
  • 2-3 Sprigs Fresh Rosemary
  • Freshly Ground Salt & Pepper 

Peel the potatoes and cut into medium chunks. Put in a large saucepan of salted cold water, and put on the heat until the water is boiling. Add the rosemary sprigs to the water, and cook for about 20-25 minutes until all the potato pieces are cooked through and you can stick a knife through them with ease.   Drain the potatoes, making sure you remove all the stray pieces of rosemary and discarding them. Break the potatoes down with a hand held potato masher, and add the milk and half the butter. Mash well until the potatoes have a smooth and creamy texture. Add a little bit more milk if you think they could be smoother. Mash in the rest of the butter along with a good couple of grinds of salt and pepper. Add the mustard and mix well before serving, topped with another knob of butter and some fresh thyme or chopped chives if you're setting them out in a warm dish to serve, rather than dishing it up onto everyones plates for an informal meal. 

While they go really well with anything pork and beef (what you'd usually serve mustard with), I really enjoy these potatoes serve with sausage meatballs (remove the sausage meat from the sausage, divide and roll into meatballs, brown and seal the meat in a pan of hot oil, then bake in an oven the usual amount of time you'd cook the sausage) and onion gravy. This is the fate that the bowl of mash in the photograph met!


What are your favourite potato or vegetable side dishes? 

12 comments:

  1. these sound delicious! I'm definitely going to have to try them out! And I agree - school food when I was younger was disgusting. I still don't like eating patti melts!

    ReplyDelete
  2. What on earth is a patti melt?! And I know what you mean. Most things (most desserts) that I hated at school in my mind I know I'll like them if I made them as I like the ingredients. But I still have not been brave enough to go near custard yet. Though I'm pretty sure I will like it. Rice Pudding. I still can't go near that stuff without feeling sick, even if I was being served it in a Michelin starred restaurant, I think!

    ReplyDelete
  3. I've always loved mashed potato myself! I like potato anything really - baked, as chips...

    ReplyDelete
  4. Amber-Rose Thomas12 January 2013 at 09:43

    I just had to add this to my pinterest food board. It looks amaaazing.

    ReplyDelete
  5. it looks sooo tasty!

    ReplyDelete
  6. oh gosh looks incredible. my mum used to make it with mustard, forgot all about it! ah nostalgia x

    http://rachelkellis.blogspot.co.uk

    ReplyDelete
  7. Potatoes are so beautifully versatile. They're, like, the number one food on the planet. They make hash browns, mashed potatoes, french fries, baked potatoes, curly fries, chips-- it goes on forever, they're beauuuuutiful.

    Jessica | Vixenelle

    ReplyDelete
  8. Mashed potato is one of my all time favourite foods, and this recipe looks delicious! Will definitely be giving it a go soon :)


    partyatgatsbys.me

    ReplyDelete
  9. They look absolutely yummy!

    -Kati
    http://almoststylish.blogspot.de/

    ReplyDelete
  10. I love mustard mash- definitely the best accompaniment for sausages!


    Maria xxx

    ReplyDelete
  11. Hi there.
    Food on Friday: Mustard on Carole's Chatter is now open for
    entries. This looks like a good recipe
    using mustard! I do hope you link it
    in. This is the
    link
    . Please do pop back to
    check out some of the other links. Have
    a great week.

    ReplyDelete