Mustard Mash

Mash at our house used to be full of butter and milk (a friend of mine even used to put double cream in his...). Since the advent of our new lower cholesterol diet, mashed potato has become a more mustardy affair, with tasty onions and olive oil and lots of seasoning; creating a deliciously creamy mash that goes brilliantly with stews and fish in particular.


  • Potatoes
  • 1 White Onion
  • Extra Virgin Olive Oil
  • 2 tsp English Mustard
  • 1 tsp Dijon Mustard
  • Salt & Pepper

Boil the Potatoes until they are cooked

While the Potatoes are cooking, prepare the other ingredients.  Chop the Onion finely and in a bowl mix the English Mustard, the Dijon Mustard, a really good drizzle Olive Oil and some Salt & Pepper

Mash the cooked Potatoes carefully and when there are no lumps left (unless you like them!) mix in the Mustard Mix and the chopped Onions

Beat together with a wooden spoon, and taste.  You may want to add Mustard, or Olive Oil, or seasoning…

Heat again before serving but don’t let it catch on the pan – keep stirring

Is perfect with a stew – game or beef…

Is also very good the next day as leftovers – fried in small patties with some spinach or cabbage mixed in would be delicious

Tagged , ,