Mustard and Herb Mashed Potatoes

Ban basic mashed potatoes by stirring in parsley and whole-grain Dijon mustard.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 20 min
  • Yield: 6
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Ingredients

2 pounds Idaho or Yukon gold potatoes, unpeeled

Kosher salt and freshly ground black pepper

1 cup whole milk

1 stick (8 tablespoons) unsalted butter

1/4 cup finely chopped fresh parsley

2 tablespoons whole-grain Dijon mustard

Directions

  1. Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
  2. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the parsley, mustard, 2 teaspoons salt and a few grinds of pepper.