Best Grainy Mustard Mashed Potatoes Recipes

Grainy Mustard Mashed Potatoes image

Provided by Tyler Florence

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

8 medium-sized Yukon gold potatoes, quartered unpeeled
2 cups heavy cream
2 cups whole milk
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
Extra-virgin olive oil
2 tablespoons butter
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper

Steps:

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 resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.

Grainy-Mustard Mashed Potatoes with Sausage image

Yield Makes 8 to 10 servings

Number Of Ingredients 5

4 pounds russet potatoes, peeled, cut into large chunks
8 ounces sweet Italian sausage, casings removed, crumbled
1 1/3 cups whole milk
3 1/2 tablespoons whole grain Dijon mustard
6 tablespoons (3/4 stick) unsalted butter, room temperature

Steps:

Cook potato chunks in large pot of boiling salted water until tender, about 30 minutes. Return to pot.
Meanwhile, cook sausage in heavy large skillet over medium heat until brown and cooked through, about 8 minutes. Add milk and mustard; bring to simmer.
Mash potatoes; gradually mix in milk mixture. Add butter and stir to melt. Season with salt and pepper.

GRAINY MUSTARD MASHED POTATOES image

Yield 4 - 6

Number Of Ingredients 10

8 medium-sized Yukon gold potatoes, quartered unpeeled
2 cups heavy cream
2 cups whole milk
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
Extra-virgin olive oil
2 tablespoons butter
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper

Steps:

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 resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.