Proudly supported by
Side dishes don't get much better than this - creamy, classic mashed potatoes with a hot mustard kick.
1.5 kg potatoes, cut into chunks
100 g butter
100 ml milk
1 tsp English mustard
- Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.