Grainy Mustard Mashed Potatoes With Sausage Recipes

MUSTARD MASHED POTATOES

Mustard Mashed Potatoes image

I recreated this recipe from some mashed potatoes I had at an Irish restaurant, but they also go great with German dishes. You can alter the amount of mustard to your taste.

Provided by Tara Renner

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

5 red potatoes, scrubbed and halved
2 tablespoons butter
¼ cup milk
salt and pepper to taste
¼ cup whole grain mustard

Steps:

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash potatoes in a large bowl with the butter and milk, and season with salt and pepper.
Whip the potatoes using an electric mixer set on medium until smooth, 3 to 4 minutes, adding more milk if the potatoes are too dry. Beat in the whole grain mustard, and serve immediately.

Nutrition Facts : Calories 281.7 calories, Carbohydrate 51.9 g, Cholesterol 16.5 mg, Fat 6.3 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 3.9 g, Sodium 234.5 mg, Sugar 3.1 g

GRAINY MUSTARD MASHED POTATOES

Grainy Mustard Mashed Potatoes image

Provided by Tyler Florence

Categories side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

8 medium-sized Yukon gold potatoes, quartered unpeeled
2 cups heavy cream
2 cups whole milk
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
Extra-virgin olive oil
2 tablespoons butter
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper

Steps:

Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.

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