Friday, May 12, 2006
Baking the potatoes first gives them a nice creamy texture. The potency of the mustard will diminish as the potatoes are being stirred over the burner; so if you really want to feel the burn, add an extra teaspoon or so of mustard just before serving.
4 8-ounce russet potatoes
4 tablespoons (1/2 stick) butter
3 tablespoons prepared hot English mustard (such as Colman’s but Dijon works well too)
1 cup whole milk
1 cup thinly sliced green onions
Preheat oven to 375°F. Place potatoes on oven rack. Bake until tender when pierced with fork, about 50 minutes. Scoop out pulp from potatoes into heavy large saucepan; discard skins. Add 3 tablespoons butter to potatoes and mash well. Mix in mustard. Gradually add milk and mash until smooth. Stir potatoes over medium-low heat until heated through, about 5 minutes. Mix in green onions. Season to taste with salt and pepper. Transfer to bowl. Top with remaining 1 tablespoon butter and serve.
Serves 4.
Posted by Diosa in
• Gluten free
• Side dish
• Vegetable
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