- Serves: 6
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Effort: easy
- 2 kg large floury potatoes, such as Maris Piper, King Edward or Desiree
- 150 ml single cream
- 75 g butter
- 1 tbsp Dijon mustard
1. Peel the potatoes and cut into large chunks. Place them in a large saucepan of salted water and bring to the boil. Lower the heat and cook for about 20 minutes, until the potatoes are tender.
2. Drain the potatoes well and mash until smooth, either with a traditional potato masher or press through a potato ricer.
3. Warm together the cream, butter and mustard in a small saucepan and pour into the mash, stirring with a wooden spoon until it is smooth and creamy. Season to taste with salt, adding extra mustard if needed.
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