Wholegrain mustard mash
Mash is wonderful if made correctly. Use floury potatoes and do not under-cook them.
By Mary Berry
From Mary Berry Cooks
Ingredients
- 1.5kg/3lb 5oz floury potatoes (such as Desiree, King Edward or Maris Piper), peeled
- 50²µ/1¾´Ç³ú butter
- 100ml/3½fl oz milk
- salt and pepper
- 2 tbsp wholegrain mustard
Method
Cut the potatoes into even-sized small cubes and put them into a pan of cold, salted water. Bring to the boil and cook until really tender (the length of cooking depends on the size you cut them up).
Drain and return the potato cubes to the pan. Add the butter and milk. Mash using a potato masher, and season with salt and pepper. Stir in the wholegrain mustard.
Serve hot.
