Mustard mash – en.Kung-Food

The key to perfect mashed potato is lots and lots of butter. This is why mash tastes so much better in restaurants. Just try not to think about it too much, it is worth it. Apparently a lot of chefs claim it is a bad idea to mash potatoes using a hand held blender,that it results in a mealy texture. I have never found this to be the case, whenever I use them the potatoes have a lovely smooth consistency. I love mustard mash, I started to love it when I used to live in Birmingham, England, and since then I try to prepare it at least one or twice a month, together with some nice sausages or roast beef or even with a nice, tender flank steak. The recipe is so simple that even beginners will achieve great results!

INGREDIENTSmustard-mash-2-300x277-7271917 1½ kg potatoes, cut into chunks 100g butter 100ml milk

1 tsp English mustard

Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan.

Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep mustard mash warm until serving.