Mustard Ceram Mashed Potatoes

Place the potatoes into a large pot and cover with salted water.

Mustard ceram mashed potatoes.

Beat 2 3 tbsp grainy mustard in and season to taste. While potatoes are simmering in a small saucepan heat milk with. Skip to primary navigation. Mustard mashed potatoes rich fluffy creamy mashed potatoes swirled with a decadent ribbon of garlic mustard butter pimpyourmash.

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. Cover with cold water and add 2 tablespoons kosher salt. Place potatoes and smashed garlic in saucepot cover with water cover pot and bring. After reading the reviews i halved the milk and cut the sour cream to 1 2 cup.

Bring to a simmer over medium low to medium heat and cook uncovered until tender about 45 minutes. Add 2 tbsp butter parmesan cheese sour cream parsley if using and salt mixing well to combine. In a 5 quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender 35 to 45 minutes. 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. Bring to a boil over high heat then reduce heat to medium low cover and simmer until tender about 20 minutes. For the mashed potatoes. Cool crumbs can be prepared 2 days ahead.

Recipe from good food magazine march 2005. Peel potatoes and cube into uniform pieces 8 per potato. Add breadcrumbs and stir until crumbs are golden brown about 10 minutes. Melt butter in heavy large skillet over medium heat.