Mustard Ceram Mashed Potatoes

In a 5 quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender 35 to 45 minutes.

Mustard ceram mashed potatoes.

Mustard mashed potatoes rich fluffy creamy mashed potatoes swirled with a decadent ribbon of garlic mustard butter pimpyourmash. After reading the reviews i halved the milk and cut the sour cream to 1 2 cup. Melt butter in heavy large skillet over medium heat. Beat 2 3 tbsp grainy mustard in and season to taste.

Skip to primary navigation. I was looking for a new way to prepare mashed potatoes and am glad i came upon this recipe. Cool crumbs can be prepared 2 days ahead. 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.

Bring to a boil over high heat then reduce heat to medium low cover and simmer until tender about 20 minutes. 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. Bring to a simmer over medium low to medium heat and cook uncovered until tender about 45 minutes. Place potatoes and smashed garlic in saucepot cover with water cover pot and bring.

Peel potatoes and cube into uniform pieces 8 per potato. Place the potatoes into a large pot and cover with salted water. For the mashed potatoes. Recipe from good food magazine march 2005.

Cover with cold water and add 2 tablespoons kosher salt. 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. While potatoes are simmering in a small saucepan heat milk with. Put the potatoes in a saucepan.