The Best Mustard Mashed Potatoes
These Mustard Mashed Potatoes are such a tasty twist on a classic! They have all of the texture perfection of traditional mashed potatoes with a tangy kick in the best possible way.
Believe it or not, there is classic French technique involved in making the best mashed potatoes.
And we should all listen because the French sure do know how to make potatoes!
The good news? It’s simple and easy. And I’m going to walk you through it.
Let’s get into it!
Why I love this recipe:
Recipe Ingredients
You’ll need the following ingredients to make these mustard mashed potatoes:
Ingredient Notes & Substitutions
The ingredients to make this mashed potato recipe are easy to find and readily available at any grocery store.
Here are a few ingredient notes:
Potatoes: Use Russet or Yukon Gold potatoes that are firm and not green.
Heavy cream: Heavy cream is part of what gives these potatoes such a creamy texture. Substitute half-n-half if you prefer less fat, but heavy cream is best.
Dijon mustard: Use Dijon mustard for half of the mustard in this recipe for its sharp and tangy flavor. I use Maille Dijon, which has the best taste.
Whole grain mustard: For the remaining half of mustard in this recipe, use whole grain mustard for its texture and flavor. I use Maille Whole Grain Mustard. If you can’t find any, substitute with Dijon mustard.
Sour cream: Sour cream provides added creaminess and tang to the potatoes. Substitute with creme fraiche or a little buttermilk.
The Technique: Why Dry Out The Potatoes?
This one is really simple but can make a big difference in your finished dish.
Why Dry?
The more moisture that you remove from the potatoes in the form of water, the more moisture that you can put BACK into the potatoes in the form of cream and butter! It’s a flavor play – and it’s that simple.
How to Dry?
- After you have boiled your potatoes, drain them, and then return them to the pot.
- Place that pot back over low heat, stirring the potatoes every minute or so, for a few minutes.
- Do this until the potatoes begin to break down a little and the edges turn white. This is the sign that the potatoes are drying.
- Remove them from the heat and pass them through a potato ricer and proceed with the recipe.
Let’s Make Mustard Mashed Potatoes Together: STEP BY STEP
Be sure to check out the full recipe and ingredient list in the recipe card below
Steps 1 & 2:
First, peel and chop the potatoes and place them in a pot covered with water and a large pinch of salt. Bring them to a gentle boil.
Second, while the potatoes are cooking, heat the cream, butter, salt and pepper until the butter melts and then set it aside.
Steps 3 & 4:
When the potatoes are tender, drain them in a colander, and then return them to the pan. Place that pan back on the stovetop over low heat and dry the potatoes out.
Steps 5 & 6:
After the potatoes are dried out a bit, pass them through a ricer into a large bowl.
Add the warm cream and butter and stir well to combine.
Steps 7 & 8:
Finally, add the sour cream and both mustards, and stir really well to combine. Taste the potatoes to see if they need more salt and pepper.
How To Keep Mashed Potatoes Warm (restaurant trick)
So you’ve made the most delicious mashed potatoes, but now, how do you hold them so they stay warm and don’t dry out? I’m so glad you asked! This is one of my favorite tricks learned working in restaurants!
First, take the pot that you cooked your potatoes in and give it a quick rinse (never mind how the pot looks, you will wash it later!). Then, add 1-2 inches of water and return the pot to the stove and bring it to a gentle simmer.
Make sure your finished potatoes are in a heat-proof bowl and tuck a few tablespoons of butter into the center (the butter is optional, of course, but makes for the best mashed potatoes).
Cover that bowl tightly with plastic wrap, making sure to completely seal it all the way around. This tight seal keeps the steam from escaping, which is what gives you perfectly moist, not dry, mashed potatoes.
Finally, reduce the heat as low as it will go, and add the bowl of potatoes on top. They can sit there as long as you like. When it’s time to serve, remove the plastic wrap and stir in the butter – moist, perfect mashed potatoes!
Natalie’s Expert Tips
- Always dry the potatoes – this removes moisture (water) and allows the potatoes to accept new moisture in the form of flavor – cream and butter!
- Use a potato ricer for potatoes with the best texture. If you don’t have one, use a hand potato masher. Do NOT use a hand or stand mixer or food processor – they overwork them, release too much starch, and make them gluey in texture.
- Add as much mustard as you like – the flavor adders should be to your taste.
- If you made the potatoes ahead of time and need to hold them warm, make a double boiler by adding a couple of inches of water to the pan you cooked the potatoes in and bringing it to a gentle simmer. Cover the bowl of finished potatoes tightly with plastic wrap and place the bowl over the simmering water. Turn the heat as low as it goes and leave the potatoes there until you need them.
Serving Suggestions
- These would be delicious with my Beer Braised Beef Short Ribs, Skillet Chicken Breast with Mushrooms and Caramelized Onions, Sheet Pan Salmon with Pancetta and Brussels Sprouts, or my Juicy Pork and Apple Meatballs with Apple Cider Sauce.
- Alongside your Thanksgiving turkey or roasted meats for Christmas.
- Paired with Hot Honey Roasted Whole Carrots, Brussels Sprouts with Pancetta, Rosemary and Garlic, Roasted Cabbage Wedges with Orange-Mustard Vinaigrette, and Roasted Pear Salad with Spiced Maple Vinaigrette for the perfect complement of side dishes for your holiday table!
Storage & Reheating
STORAGE:
Store these potatoes in an airtight container in the refrigerator for up to 4 days.
REHEATING:
To reheat in the oven, place the potatoes in an oven-proof pan or dish with a splash of cream or water and cover with aluminum foil. Place in a 375-degree oven until warmed through. You can also reheat them in the microwave with a splash of water in 30-second intervals until they are warmed through.
FREEZING:
Although the potatoes won’t be exactly the same, they can be frozen in an airtight container for up to 6 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions for Mustard Mashed Potatoes
I hope you love the Best Mustard Mashed Potatoes!
If you make it, be sure to leave a rating so I know how you liked it!
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Recipe Card
The Best Mustard Mashed Potatoes
Ingredients
- 3 lbs potatoes
- 1 cup heavy cream
- 6 tbsp butter
- 2 tsp kosher salt
- 1 tsp black pepper (or to your taste)
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
Instructions
- Prep the potatoes. Peel the potatoes, cut them into 1-inch pieces, and place them in a pot of salted water. The water should cover the potatoes completely.
- Cook the potatoes. Bring the potatoes to a boil and then reduce them to a simmer and cook until they are tender when pierced with the tip of a knife.
- Heat the cream. While the potatoes are cooking, heat the cream, butter, salt and pepper in a small saucepan over medium heat. As soon as the butter is melted, remove from the heat and set aside.
- Drain and dry. When the potatoes are done, drain them in a colander and return them to the pot. Place the pot of drained potatoes over low heat to dry them out, stirring every minute or so. Do this for a few minutes or until the potatoes start to break down and turn white at the edges.
- Rice the potatoes. Remove the pot from the heat and pass the potatoes through a ricer into a large, heat-proof bowl. *See notes below if you don't have a ricer.
- Finish. Pour the warm cream and butter into the riced potatoes and stir well to combine. Next, add the sour cream and both types of mustard. Stir well and taste to see if they need any more salt or pepper. ENJOY!
Notes
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- Always dry the potatoes – this removes moisture (water) and allows the potatoes to accept new moisture in the form of flavor – cream and butter!
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- Use a potato ricer for potatoes with the best texture. If you don’t have one, use a hand potato masher. Do NOT use a hand or stand mixer or food processor – they overwork them, release too much starch, and make them gluey in texture.
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- Add as much mustard as you like – the flavor adders should be to your taste.
-
- If you made the potatoes ahead of time and need to hold them warm, make a double boiler by adding a couple of inches of water to the pan you cooked the potatoes in and bringing it to a gentle simmer. Cover the bowl of finished potatoes tightly with plastic wrap and place the bowl over the simmering water. Turn the heat as low as it goes and leave the potatoes there until you need them.
Nutrition
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I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!
