Wholegrain mustard mash
Prep time less than 30 mins
Cook time less than 30 mins
From Mary Berry Cooks
Mash is wonderful if made correctly. Use floury potatoes and do not under-cook them.
Cut the potatoes into even-sized small cubes and put them into a pan of cold, salted water. Bring to the boil and cook until really tender (the length of cooking depends on the size you cut them up).
Drain and return the potato cubes to the pan. Add the butter and milk. Mash using a potato masher, and season with salt and pepper. Stir in the wholegrain mustard.
- 1.5kg/3lb 5oz floury potatoes (such as Desiree, King Edward or Maris Piper), peeled
- 50g/1¾oz butter
- 100ml/3½fl oz milk
- salt and pepper
- 2 tbsp wholegrain mustard
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