Cool crumbs can be prepared 2 days ahead.
Mustard ceram mashed potatoes.
I was looking for a new way to prepare mashed potatoes and am glad i came upon this recipe.
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.
In a 5 quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender 35 to 45 minutes.
Peel potatoes and cube into uniform pieces 8 per potato.
Beat 2 3 tbsp grainy mustard in and season to taste.
Add 2 tbsp butter parmesan cheese sour cream parsley if using and salt mixing well to combine.
While potatoes are simmering in a small saucepan heat milk with.
Mustard mashed potatoes rich fluffy creamy mashed potatoes swirled with a decadent ribbon of garlic mustard butter pimpyourmash.
Melt butter in heavy large skillet over medium heat.
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.
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For the mashed potatoes.
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.
Cover with cold water and add 2 tablespoons kosher salt.
Put the potatoes in a saucepan.
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.
Place the potatoes into a large pot and cover with salted water.
Recipe from good food magazine march 2005.
Place potatoes and smashed garlic in saucepot cover with water cover pot and bring.