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.
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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.
If you are looking for some more mashed potato recipes, then why not try our quick Microwave Mashed Potatoes, delicious Slow Cooker Mashed Potatoes or easy Make Ahead Mashed Potatoes.
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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
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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.
Variations
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.
How to Make Mustard Mash
- Step 1: 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.
- Step 2: Drain and return to the pan. Mash to your desired consistency.
- Step 3: Add the butter, milk, salt, pepper and mustard (a). Mix well to combine (b).
Serving Suggestions
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. 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?
Storage
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.
Dannii's Top Tips
- 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.
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
If you've tried this mustard mash recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Mustard Mash
Ingredients
- 500 g (1.1 lb) of Potatoes - peeled and cut into cubes
- 50 g (0.25 cups) of Butter
- 50 ml (0.25 cups) of Milk
- 1 teaspoon of Dijon mustard
- 1 teaspoon of Wholegrain mustard
- 1 pinch of Fine sea salt and ground black pepper
Instructions
- Peel and chop 500 g of 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 of Butter, 50 ml of Milk, 1 pinch of Fine sea salt and ground black pepper, 1 tsp of Dijon mustard and 1 tsp of Wholegrain mustard. Mix well to combine.
Recipe Notes
- 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.
Nutritional Information
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Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Gina Abernathy says
I always add mustard to my potato salad but never thought to add it to my mashed potatoes. Total game changer! Adding mustard takes plain potatoes and gives them a good kick loaded with tons of flavor!
Kushigalu says
I love this creamy and delicious recipe. Thanks for sharing.
dina and bruce miller says
This is pure genius! Love mustard! This is a new favorite side dish!
Sandhya S says
Mustard Mash added a flavourful twist to my mashed potatoes. It was a hit at dinner!
Kechi says
What a creative mash potato recipe; bookmarked to try. Thanks for showing!
Chenee says
I'm going to try this tonight. I was just sitting here thinking about how I'm sick of plain potatoes!
Kim says
What a great idea! I love mustard - I'm sure it's delicious mashed into potatoes.
Maggie says
My husband is German. He loves all things mustard. I'm sure he would love this recipe. Saving it for another day.
Shadi Hasanzadenemati says
I Just tried this recipe and my family loved it. It was so easy and the flavors were fantastic.
Elizabeth says
This is an excellent variation on regular mashed potatoes. Adding mustard brings a unique flavor to an otherwise plain dish. Thanks for sharing!