Mustard Ceram Mashed Potatoes

Cool crumbs can be prepared 2 days ahead.

Mustard ceram mashed potatoes.

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. Recipe from good food magazine march 2005. 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.

Skip to primary navigation. Bring to a simmer over medium low to medium heat and cook uncovered until tender about 45 minutes. Peel potatoes and cube into uniform pieces 8 per potato. Place potatoes and smashed garlic in saucepot cover with water cover pot and bring.

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. Beat 2 3 tbsp grainy mustard in and season to taste. For the mashed potatoes. Mustard mashed potatoes rich fluffy creamy mashed potatoes swirled with a decadent ribbon of garlic mustard butter pimpyourmash.

Add 2 tbsp butter parmesan cheese sour cream parsley if using and salt mixing well to combine. Put the potatoes in a saucepan. Place the potatoes into a large pot and cover with salted water. I was looking for a new way to prepare mashed potatoes and am glad i came upon this recipe.

Melt butter in heavy large skillet over medium heat. 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. Bring to a boil over high heat then reduce heat to medium low cover and simmer until tender about 20 minutes. After reading the reviews i halved the milk and cut the sour cream to 1 2 cup.