Grainy mustard mashed potatoes

Swap the Dijon for English or French mustard if you prefer smooth mash.

  • Preparation Time20 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyEasy
8 medium-sized waxy potatoes, such as Charlottes, quartered with skins on
450ml double cream
450ml whole milk
4 cloves garlic, peeled and gently crushed
4 sprigs fresh thyme
1 bay leaf
Extra-virgin olive oil
2 tablespoons butter
1 tablespoon whole-grain mustard
Salt and freshly ground black pepper
1) Put 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.

2) Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic.

3) Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy.

4) Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.

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