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
MUSTARD MASHED POTATOES (TYLER FLORENCE)
I saw this on an episode of Tyler's Ultimate. Definitely a twist on mashed potatoes - you boil the potatoes in milk/cream instead of water, then use the liquid when mashing. Curious to see if this would work with buttermilk to save some calories. Can't wait to try it!
Provided by BrownSugarChef
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scrub unpeeled potatoes, add to pot along with enough milk to cover potatoes halfway. Then add enough cream to completely cover the potatoes. Also add peeled/crushed garlic cloves and thyme. Bring to a boil and cook until tender.
- When potatoes are done, drain them in a colander under which a large bowl has been placed. Place potatoes back into the cooking pot.
- Mash potatoes. Add cupfuls of the hot milk/cream as you mash, until you reach desired consistency. Add a pat of butter and salt and pepper to taste. Fold in two heaping tablespoons of course-grain mustard.
- Any leftover milk/cream can be used to "revive" your potatoes in case you end up with late dinner guests or if you have leftovers.
Nutrition Facts : Calories 119.8, Fat 0.1, Sodium 5.6, Carbohydrate 27.7, Fiber 2.5, Sugar 1.2, Protein 2.6
MUSTARDS' MASHED POTATOES
Cindy Pawlcyn serves this dish alongside Mongolian Pork Chops as well as Lemon-Garlic Chicken at her Mustards Grill restaurant in Yountville, California.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Place potatoes and 1 1/2 teaspoons salt in a large stockpot. Add enough water to cover. Bring to a boil, reduce heat, and simmer until the potatoes are tender but not mushy when pierced with the tip of a knife, 15 to 20 minutes.
- Drain potatoes, and transfer to an electric mixer fitted with the paddle attachment. If you prefer a lumpier consistency, you can mash them with a potato masher. Add 3/4 cup milk, the butter, garlic, and pepper. Mix on low speed to combine, then increase the speed to medium to mix thoroughly. Add more milk if the potatoes seem too thick. Taste, and season with salt as desired.
PARMESAN-MUSTARD MASHED POTATOES
Make and share this Parmesan-mustard Mashed Potatoes recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 38m
Yield 7 cups
Number Of Ingredients 8
Steps:
- If using red potatoes, scrub skins off: DO NOT PEEL; then cut potatoes into quarters.
- If using Yukon Gold potatoes, peel and cut into chunks.
- Place potatoes in a large saucepan or cooking pot, cover with water and bring to boil on high-heat.
- Reduce heat to medium-low and boil gently, partially covered, until fork-tender; 15 to 20 minutes.
- Meanwhile, pour 1 1/4 cups of milk into a 4 cup microwave safe measuring cup.
- Add sour cream, garlic, 1 tablespoon of mustard, salt and pepper.
- Whisk until mustard is well blended.
- Microwave on HIGH (full power) until hot, about 2 to 3 minutes, stirring half way through.
- Drain water from cooked potatoes and discard.
- Return the potatoes to the saucepan and place on the hot burner and stir potatoes until the liquid evaporates.
- Turn burner off and mash potatoes using a potato masher.
- Stir in enough hot milk mixture to make potatoes creamy.
- Stir in cheese and mix well until melted and blended.
- Add remaining 1 tablespoon of Dijon mustard and mix well to incorporate.
- Adust seasonings to taste.
- Serve hot when ready.
- NOTE: Padano cheese is the next best to Parmigiano Reggiano cheese, less expensive and is almost as good.
- This recipe doubles well.
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
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
MUSTARD MASHED POTATOES
Categories Dairy Mustard Potato Side Thanksgiving Fall Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted. Remove pan from heat and keep milk mixture warm, covered.
- In a colander drain potatoes and cool just until they can be handled. Peel potatoes, transferring to a large bowl. Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.)
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 MASHED POTATOES
Categories Mustard Potato Side Easter Thanksgiving Quick & Easy Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot. Add butter and mash potatoes until almost smooth. Mix in 2/3 cup milk and Dijon mustard. Season to taste with salt and pepper.
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