Mustard Ceram Mashed Potatoes

Place the potatoes into a large pot and cover with salted water.

Mustard ceram mashed potatoes.

Recipe from good food magazine march 2005. Add 2 tbsp butter parmesan cheese sour cream parsley if using and salt mixing well to combine. 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. 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. Beat 2 3 tbsp grainy mustard in and season to taste. Bring to a simmer over medium low to medium heat and cook uncovered until tender about 45 minutes. Smash two cloves of garlic.

Add breadcrumbs and stir until crumbs are golden brown about 10 minutes. For the mashed potatoes. Skip to primary navigation. 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. In a 5 quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender 35 to 45 minutes. Cool crumbs can be prepared 2 days ahead. Put the potatoes in a saucepan.

I was looking for a new way to prepare mashed potatoes and am glad i came upon this recipe. 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. While potatoes are simmering in a small saucepan heat milk with.