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.
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!
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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.
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- 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
Calories: 433kcalCarbohydrates: 42gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 81mgSodium: 948mgPotassium: 1020mgFiber: 5gSugar: 3gVitamin A: 1003IUVitamin C: 45mgCalcium: 72mgIron: 2mg
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