Mustard Mashed Potatoes Food

MUSTARD MASHED POTATOES

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.

MUSTARDS' MASHED POTATOES

Steps:

• Place potatoes and 1 1/2 teaspoons salt in a large stockpot. Add enough water to cover. Bring to a boil, reduce heat, and simmer until the potatoes are tender but not mushy when pierced with the tip of a knife, 15 to 20 minutes.
• Drain potatoes, and transfer to an electric mixer fitted with the paddle attachment. If you prefer a lumpier consistency, you can mash them with a potato masher. Add 3/4 cup milk, the butter, garlic, and pepper. Mix on low speed to combine, then increase the speed to medium to mix thoroughly. Add more milk if the potatoes seem too thick. Taste, and season with salt as desired.

DIJON MASHED POTATOES

Steps:

• Place the cubed potatoes in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
• Drain potatoes and transfer to a bowl. Mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and Dijon mustard. Season with garlic salt and pepper.

CHEESY MUSTARD MASH

Steps:

• Boil the potatoes in salted water for 20 mins or until tender, then drain.
• Heat the grill to high. Mash the potatoes until smooth, then beat in the crème fraîche and half the cheese. Season to taste, then spoon the hot mash into a medium baking dish and smooth the top.
• Mix together the rest of the cheese, the mustard and thyme leaves. Spread over the mash with a spatula or the back of a spoon. Grill until the cheese is melting and golden, then serve with the beef.

GRAINY MUSTARD MASHED POTATOES

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.

BASIC MUSTARD MASH

Steps:

• Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.

MUSTARD AND HERB MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the parsley, mustard, 2 teaspoons salt and a few grinds of pepper.

DUCHESS POTATOES

Steps:

• Prepare a piping bag with large open star tip.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
• Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
• Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
• Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
• Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.

CRISPY DIJON SMASHED POTATOES

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well. In a small bowl, whisk together olive oil, Dijon mustard, whole grain mustard, garlic, honey, thyme and rosemary; season with salt and pepper, to taste. Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Brush each potato with mustard mixture. Place into oven and bake for 18-20 minutes, or until golden brown and crisp. Serve immediately.

GARLIC MASHED POTATOES DIJON

Steps:

• Cook potatoes, onion and garlic in boiling water in large covered saucepan 20 minutes or until potatoes are tender; drain.
• Beat potato mixture in large bowl with electric mixer on medium speed until smooth. Gradually beat in mustard, butter and milk until mixture is smooth and well blended. Stir in parsley. Serve immediately.

PARMESAN-MUSTARD MASHED POTATOES

Steps:

• If using red potatoes, scrub skins off: DO NOT PEEL; then cut potatoes into quarters.
• If using Yukon Gold potatoes, peel and cut into chunks.
• Place potatoes in a large saucepan or cooking pot, cover with water and bring to boil on high-heat.
• Reduce heat to medium-low and boil gently, partially covered, until fork-tender; 15 to 20 minutes.
• Meanwhile, pour 1 1/4 cups of milk into a 4 cup microwave safe measuring cup.
• Add sour cream, garlic, 1 tablespoon of mustard, salt and pepper.
• Whisk until mustard is well blended.
• Microwave on HIGH (full power) until hot, about 2 to 3 minutes, stirring half way through.
• Drain water from cooked potatoes and discard.
• Return the potatoes to the saucepan and place on the hot burner and stir potatoes until the liquid evaporates.
• Turn burner off and mash potatoes using a potato masher.
• Stir in enough hot milk mixture to make potatoes creamy.
• Stir in cheese and mix well until melted and blended.
• Add remaining 1 tablespoon of Dijon mustard and mix well to incorporate.
• Adust seasonings to taste.
• Serve hot when ready.
• NOTE: Padano cheese is the next best to Parmigiano Reggiano cheese, less expensive and is almost as good.
• This recipe doubles well.

MUSTARD MASHED POTATOES (TYLER FLORENCE)

Steps:

• Scrub unpeeled potatoes, add to pot along with enough milk to cover potatoes halfway. Then add enough cream to completely cover the potatoes. Also add peeled/crushed garlic cloves and thyme. Bring to a boil and cook until tender.
• When potatoes are done, drain them in a colander under which a large bowl has been placed. Place potatoes back into the cooking pot.
• Mash potatoes. Add cupfuls of the hot milk/cream as you mash, until you reach desired consistency. Add a pat of butter and salt and pepper to taste. Fold in two heaping tablespoons of course-grain mustard.
• Any leftover milk/cream can be used to "revive" your potatoes in case you end up with late dinner guests or if you have leftovers.

MUSTARD MASHED SWEET POTATOES

Steps:

• Place hot potatoes in large bowl. Beat with electric mixer on medium speed until creamy.
• Add remaining ingredients; mix well.

MUSTARD MASHED POTATOES

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot. Add butter and mash potatoes until almost smooth. Mix in 2/3 cup milk and Dijon mustard. Season to taste with salt and pepper.

MUSTARD MASHED POTATOES

Steps:

• In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted. Remove pan from heat and keep milk mixture warm, covered.
• In a colander drain potatoes and cool just until they can be handled. Peel potatoes, transferring to a large bowl. Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.)