Mustard Ceram Mashed Potatoes

Smash two cloves of garlic.

Mustard ceram mashed potatoes.

Cover with cold water and add 2 tablespoons kosher salt. For the mashed potatoes. While potatoes are simmering in a small saucepan heat milk with. In a 5 quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender 35 to 45 minutes.

Beat 2 3 tbsp grainy mustard in and season to taste. I was looking for a new way to prepare mashed potatoes and am glad i came upon this recipe. Put the potatoes in a saucepan. Recipe from good food magazine march 2005.

Place the potatoes into a large pot and cover with salted water. 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. Peel potatoes and cube into uniform pieces 8 per potato.

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. Cool crumbs can be prepared 2 days ahead. 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. 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.

After reading the reviews i halved the milk and cut the sour cream to 1 2 cup. Skip to primary navigation. Place potatoes and smashed garlic in saucepot cover with water cover pot and bring. Bring to a boil over high heat then reduce heat to medium low cover and simmer until tender about 20 minutes.