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Mustardy mashed potatoes

Every now and again I have a craving for mashed potatoes, especially with a steak or other grilled meat. It is comfort food at its core, soft and so delicious. The dish has infinite variations starting with soft and creamy plain mashed potatoes to various additions for flavour, spicy, minty and in this case mustard. Almost every culture has a variation of mashed potatoes that incorporates local ingredients and flavours. However mashed potatoes, though simple, can be screwed up so often, too greasy, too chunky, and the flavours are not balanced.

These mashed potatoes are elegant. They are soft and creamy but pack a light punch from the mustard. It works magic as a side with grilled or slow-braised meats and sausages. This variation is a lovely, and surprising change from the normal plain version.

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1 lb potatoes, peeled and cubed

1 teaspoon salt

5 cups water

4 tablespoons butter

8 tablespoons cream

2 tablespoons mustard, depending on the spice level you are looking for.

1 teaspoon white pepper

Salt, to taste

Heat the water, potatoes and alt in a pot and bring t a boil. Simmer for 30-40 minutes till the potatoes are very soft. Drain

Add to a bowl with the rest of the ingredients and mash with a potato masher, or pass through a food mill. Incorporate the ingredients well. Tatse for salt and spiciness.

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