Mustard mash

An excellent, tangy mash which will work well with dishes that tingle the tastebuds

  • Ready in 40-50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 437
  • fat 29g
  • saturates 17g
  • carbs 40g
  • sugars 0g
  • fibre 3g
  • protein 6g
  • salt 0.7g


  • 900g King Edward or Maris Piper potatoes
  • 85g butter
  • 100ml whipping cream
  • 3 tbsp milk
  • 2-3 tbsp grainy mustard


  1. 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.

  2. 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.

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