Potato, parmesan and mustard mash

Potato, parmesan and mustard mash

By
From
The Potato Cookbook
Serves
4-5 as a side dish

The mustardy tang of this mash goes particularly well with steak and is always a winner at my place. Give it a try the next time you have a barbecue.

Ingredients

Quantity Ingredient
6 medium floury potatoes, peeled and cut into 3 cm (1¼ in) pieces
1/2 teaspoon salt, for the cooking water
2 garlic cloves, peeled and left whole
60 grams unsalted butter, cubed
125 grams sour cream
50 grams grated parmesan cheese
1 tablespoon wholegrain mustard
1/2 teaspoon sea salt
1/4 teaspoon freshly ground back pepper

Method

  1. Put the potatoes, salt and garlic in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and garlic, reserving 250 ml of the cooking water, and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Mash until smooth.
  2. Meanwhile, in a small saucepan over medium–low heat, melt the butter and stir in the sour cream until combined. Add the parmesan, mustard, sea salt and pepper and stir until the cheese is melted.
  3. Add the sour cream mixture to the garlicky mashed potatoes and stir until smooth. Add 60 ml of the cooking water and stir until creamy, adding more water if needed. Taste and add more sea salt and pepper if needed.
  4. Transfer to a serving dish and take to the table. This mash needs no adornment.
Tags:
Potato
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