Tuesday, May 15, 2012

Mustard mash Potato

Picture of Mustard mash Potato on pink bowl


2½ pounds mashing potatoes, peeled 

3½ ounces butter 

2 fluid ounces low fat milk 

3 tablespoon heavy cream

¼ Italian seasoning 

3 tablespoon grain mustard


Cook the potatoes in boiling, lightly salted water until tender.

Then drain potatoes.

Put back into the pan and cover with a clean tea towel and a lid.

Put back on a very low heat for a couple of minutes to dry out a bit.

Mash with the butter and some seasoning.

Push the mixture through the fine mesh of a mouli-légumes or a food mill.

Heat the milk and cream then gradually beat this into the potatoes along with the mustard, mixing well with a wooden spoon.

Taste and check if you want to add a little more mustard, salt, milk or butter.

You can combine this excellent recipe with another of our creations       

Serve 4.

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