Mustard Ceram Mashed Potatoes

Smash two cloves of garlic.

Mustard ceram mashed potatoes.

Place the potatoes into a large pot and cover with salted water. Melt butter in heavy large skillet over medium heat. Add 2 tbsp butter parmesan cheese sour cream parsley if using and salt mixing well to combine. 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.

Place potatoes and smashed garlic in saucepot cover with water cover pot and bring. 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. Put the potatoes in a saucepan. Mustard mashed potatoes rich fluffy creamy mashed potatoes swirled with a decadent ribbon of garlic mustard butter pimpyourmash.

Bring to a boil over high heat then reduce heat to medium low cover and simmer until tender about 20 minutes. Add breadcrumbs and stir until crumbs are golden brown about 10 minutes. 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.

Recipe from good food magazine march 2005. After reading the reviews i halved the milk and cut the sour cream to 1 2 cup. Beat 2 3 tbsp grainy mustard in and season to taste. In a 5 quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender 35 to 45 minutes.

Bring to a simmer over medium low to medium heat and cook uncovered until tender about 45 minutes. 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. Skip to primary navigation.