You would think I would be sick of potato now, but now I fear I may have become a little addicted. I was quite fond of it before the potato section of Mr Slater’s book, but now, fries are even more tempting to order on the side when eating out. A baked potato is all I can think about when I get the late night hunger pangs. It just tastes so damn fine, in every way you prepare it, so today I indulged quite heavily in the making of mashed potato. I had tastes here and there, but I haven’t eaten a portion of it yet, this is why I am so excited for dinnertime.
I thought I may kill three birds with one stone and make all three mash recipes and blog them in parts so you don’t feel mashed out. I apologise if a potato recipe every week is boring you a tad, I hope it isn’t as it keeps me focused, going through the recipes in order. If you have any suggestions or a recipe you would like to see me do, then every comment is welcome.
First up is a parsley and mustard mash, I totally forgot how nice wholegrain mustard was since using Dijon mustard in my mash since forever ago. It gives the mash a good acidity and sweetness at the same time and a great way to serve up mash potato with a difference and few good quality bangers!
Easy to make, tasty, comfort.
750g floury potatoes
Potatoes, meet 50g butter
2 heaped tbsp wholegrain mustard
a handful of chopped parsley
3 heaped tbsp creme fraiche
Just combine everything together!
Boil the potatoes in a deep pan of salted water until really tender. Drain the mash, then add the butter, mustard, creme fraiche and parsley using a potato masher, or, you can use a pair of electric beaters for a fluffier result. No seasoning should be necessary as the other seasonings flavour the mash enough. Serve with sausages, piping hot.