Mustards Mashed Potatoes Food

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.

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.

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.

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.

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.

MUSTARD-ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
• Serve hot sprinkled with chopped parsley and a little extra salt.

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.

MOZZARELLA MUSTARD MASHED POTATOES

Steps:

• In a large pot over medium-high heat boil enough water to cover potatoes, add 2 tspn of salt or to taste. Boil potatoes and garlic until potatoes are firm and tender(15-20 mins).
• Drain the potatoes.
• Except for the egg, add the rest of the ingredients and mash. Fold in the beaten egg into the mashed potatoes and mix well.
• Put potatoes in a deep, glass or ceramic baking dish. Bake for 20 mins, then transfer to broiler and broil for 5-10 mins or until top is golden brown.

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.)

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.

GRAINY-MUSTARD MASHED POTATOES WITH SAUSAGE

Steps:

• Cook potato chunks in large pot of boiling salted water until tender, about 30 minutes. Return to pot.
• Meanwhile, cook sausage in heavy large skillet over medium heat until brown and cooked through, about 8 minutes. Add milk and mustard; bring to simmer.
• Mash potatoes; gradually mix in milk mixture. Add butter and stir to melt. Season with salt and pepper.

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 and garnish with parsley.