Mustard mash

You'd think mashed potatoes are mashed potatoes are mashed potatoes? And you'd be wrong! Turns out there is more than one way to make this delicious accompaniment to all things delicious! Of course, the ingredients are what you would normally use for mashed potatoes, but it's the technique that makes these something out of this world.

I got this recipe in Leiths Simple Cookery by Viv Pidgeon and Jenny Stringer, page 359. It's suggested as something to serve with Chicken in Hoegaarden with Prunes.

Place the potatoes in a saucepan and add enough cold water just to cover them. Salt the water well and bring to the boil. Reduce the heat slightly and simmer for about 15 minutes, until the potatoes are tender.

Drain the potatoes well and mash them with a potato masher. Heat carefully, stirring, to allow the potato to steam-dry a little.

Push the potato to one side of the pan. Set the exposed part of the pan over the direct heat and pour in most of the milk. Add to the milk the butter and salt, pepper and nutmeg to taste. Tilt the pan to allow the milk to boil and butter to melt.

When the milk is boiling, or near it, beat it into the potato. Check the seasoning and add a little more milk if necessary. Stir the mustard into the completed mash. I used two tablespoons of wholegrain mustard, because it tastes super awesome!

Ingredients:
900 g floury potatoes, peeled and cut into large even pieces
150-200 mL milk
60 g butter
nutmeg
salt and freshly ground pepper
1 tablespoon mustard (wholegrain, English, or Dijon), or more mustard if you prefer a stronger flavour.