Mustard Ceram Mashed Potatoes

Recipe from good food magazine march 2005.

Mustard ceram mashed potatoes.

Cover with cold water and add 2 tablespoons kosher salt. In a 5 quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender 35 to 45 minutes. Place the potatoes into a large pot and cover with salted water. Beat 2 3 tbsp grainy mustard in and season to taste.

While potatoes are simmering in a small saucepan heat milk with. After reading the reviews i halved the milk and cut the sour cream to 1 2 cup. Melt butter in heavy large skillet over medium heat. Smash two cloves of garlic.

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. I was looking for a new way to prepare mashed potatoes and am glad i came upon this recipe. Skip to primary navigation. Add 2 tbsp butter parmesan cheese sour cream parsley if using and salt mixing well to combine.

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. As well i added 2 tbsp of fresh chopped chives and in place of the garlic salt added a clove of fresh garlic cut in quarters to the potatoes with five minutes left to cook. Cool crumbs can be prepared 2 days ahead. Put the potatoes in a saucepan.

Bring to a simmer over medium low to medium heat and cook uncovered until tender about 45 minutes. For the mashed potatoes. Mustard mashed potatoes rich fluffy creamy mashed potatoes swirled with a decadent ribbon of garlic mustard butter pimpyourmash. Bring to a boil over high heat then reduce heat to medium low cover and simmer until tender about 20 minutes.