Mustard Ceram Mashed Potatoes

Put the potatoes in a saucepan.

Mustard ceram mashed potatoes.

While potatoes are simmering in a small saucepan heat milk with. 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. Cool crumbs can be prepared 2 days ahead. 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.

Beat 2 3 tbsp grainy mustard in and season to taste. Smash two cloves of garlic. Mustard mashed potatoes rich fluffy creamy mashed potatoes swirled with a decadent ribbon of garlic mustard butter pimpyourmash. Add breadcrumbs and stir until crumbs are golden brown about 10 minutes.

Bring to a simmer over medium low to medium heat and cook uncovered until tender about 45 minutes. Melt butter in heavy large skillet over medium heat. Bring to a boil over high heat then reduce heat to medium low cover and simmer until tender about 20 minutes. Add 2 tbsp butter parmesan cheese sour cream parsley if using and salt mixing well to combine.

Skip to primary navigation. After reading the reviews i halved the milk and cut the sour cream to 1 2 cup. Cover with cold water and add 2 tablespoons kosher salt. In a 5 quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender 35 to 45 minutes.

For the mashed potatoes. 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. Recipe from good food magazine march 2005.