This easy Mustard Mash recipe is a simple but versatile side dish. Just a little bit of mustard added to mashed potatoes totally transforms it. Light and creamy mashed potatoes with plenty of flavour.
If you have never tried mash with mustard, then you are missing out! This little twist on classic mash is the ultimate comfort food and goes with so many different dishes. Follow our tips for making the perfect mashed potatoes with not a lump in sight.
Why you will love it
- Quick and easy - This is a simple recipe, with very few ingredients and you can even make it in advance.
- A new way to enjoy mash - Bored of having mash the same way all the time? Mustard really mixes things up.
- Adaptable - There are so many different things you can add-in to mustard mash, so you never have to have them the same way twice.
- Versatile - What can't you serve mashed potatoes with? We have lots of suggestions as this is a versatile side dish.
- Great for feeding a crowd - You can easily double or triple this recipe, making it perfect for if you have a large number to serve.
Ingredients and substitutions
- Potatoes - You can use any potatoes for make mashed potatoes, however starchy and fluffy potatoes work the best. Wondering what the best potatoes for mashed potatoes are? King Edwards, Maris Piper, Russets, Yukon golds, Desirée or Rooster work really well.
- Butter and milk - This is what helps to make the creamiest mash. Use whole milk and unsalted butter.
- Mustard - This is where all the flavour comes from. We used Dijon and wholegrain for a nice mixture. Dijon gives that classic mustard flavour and wholegrain adds a nice texture.
- Salt and pepper - Generously season.
A full ingredients list with measurements is in the recipe card below.
How to make Mustard Mash - Step by step
One: Peel and chop the potatoes. Add them to a pan of cold, salted water and bring to the boil. Reduce to a simmer and cook for 12-15 minutes.
Two: Drain and return to the pan. Mash to your desired consistency.
Three: Add the butter, milk, salt, pepper and mustard (a). Mix well to combine (b).
Mashed potatoes are such a versatile side dish, you can serve them with pretty much anything. We served ours with vegetarian sausages and Minted Peas then smothered it in Onion Gravy, but we love it as an alternative to roast potatoes with a roast dinner. Why not try our Slow Cooker Roast Beef or Perfect Roast Chicken?
However, here are some of our favourite recipes that go perfectly with it too:
- Homemade Fish Fingers
- Stuffed Chicken Breast
- Honey and Lime Chicken
- Peri Peri Chicken
- Halloumi and Vegetable Skewers
- Air Fryer Whole Chicken
- Lemon and Rosemary Chicken
- Sausage and Lentil Stew
- Easy Italian Chicken
- Chicken Kiev
English mustard - This is a lot hotter than Dijon and wholegrain, but if you want a serious kick to your mustard mash, then add some English mustard into it too. A little goes a long way, so just add a little.
Cheesy mustard mash - You can't go wrong with adding cheese to mashed potatoes. Add 75g/2.5oz of grated mature cheddar at the same time as the butter and it will all melt in. You could add a couple of spoonfuls of cream cheese too. A garlic and herb cream cheese would add a nice flavour.
Bacon - Everything is better with bacon, right? Why not add some chopped cooked bacon to this recipe for bacon mustard mash?
Cream - For really creamy mustard mash, add some cream to it. Warm the cream first, but don't let it boil and pour it in instead of the milk.
Store: Leave the mashed potatoes to cool and transfer to a bowl. Cover tightly and refrigerate. This will keep in the fridge for 2 days.
Freeze: If you are going to freeze mashed potatoes, then add the milk and butter first and freeze. Then add a little more butter and milk/cream when reheating. So, make the mashed potatoes, with butter and milk, and once cooled put them in freezer bags and lay flat in the freezer. You can do this up to a month in advance.
Defrost: You can defrost at room temperature and it will take about 5 hours.
Reheat: You can reheat it in the microwave for 2-3 minutes and stir in some milk/cream and butter before serving.
Frequently Asked Questions
Use a plant based alternative to the milk and butter and then your favourite vegan mustard and this can be vegan.
If you want the smoothest and creamiest mustard mash recipe, then peel the potatoes. But, if you can't be bothered like we often can't then you can totally leave it on.
Yes! And it's over favourite little time saving hack if we are hosting a big dinner. Follow our recipe for Make Ahead Mashed Potatoes.
We use a really sturdy potato masher to mash our potatoes, as we are fine with a few smaller lumps. However, if you like your mashed potatoes super smooth, then get yourself a potato ricer. This gives you really smooth and creamy potatoes, and makes sure that they aren't overworked like they would be with a masher, which is key if you are going to use leftovers to make gnocchi.
More potato recipes
- 500 g (1.1 lb) Potatoes - peeled and cut into cubes
- 50 g (0.25 cups) Butter
- 50 ml (0.25 cups) Milk
- 1 teaspoon Dijon mustard
- 1 teaspoon Wholegrain mustard
- 1 pinch Sea salt and black pepper
- Peel and chop 500 g Potatoes. Add them to a pan of cold, salted water and bring to the boil. Reduce to a simmer and cook for 12-15 minutes.
- Drain and return to the pan. Mash to your desired consistency.
- Add 50 g Butter, 50 ml Milk, 1 pinch Sea salt and black pepper, 1 teaspoon Dijon mustard and 1 teaspoon Wholegrain mustard. Mix well to combine.
- For the creamiest mashed potatoes, you should whip them with a spoon after mashing. But you don't want to over-mix them otherwise too much starch is released and they go gluey. That's why we don't recommend using a stick blender to mix your potatoes.
- There is no need to heat the butter up before adding. The butter is best added cold, as it will melt in. The melted butter distributes fat and milk solids evenly through the potatoes.
- A little bit of chopped spring onion (scallions) and chives is a nice addition to mustard mashed potatoes.
- Once the potatoes are drained, set them aside to steam dry before mashing. This will stop them being too watery.
- Cut all the potatoes to the same size to ensure that they all cook the same.
- Add salt and pepper at the end to season, that way you can taste them and add more if you prefer.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.