Mashed Potatoes taken to extreme

In an effort to spice things up a little, I looked to my mashed potatoes.  They’re nothing special, typically consisting of potatoes, milk, butter and salt.  Tasty, but nothing extreme.  Let me introduce you to extreme mashed potatoes.

Potatoes...still necessary

The supporting cast...grainy mustard, dijon mustard, cream, demi-sel butter

Mixing together the mustards, milk, butter and potatoes

Light, golden crust on top...ready for dinner!

Extreme Mashed Potatoes – adapted from Jamie Oliver’s Mustard Mash – Recipe Yearbook

6 potatoes
175 ml cream
3 spring onions, chopped
75 g butter
1 tbsp dijon and whole grain mustards

Boil the potatoes until tender.  Warm the cream with the chopped onions and leave to infuse.  Drain the potatoes and mash.  Strain the milk and add to the potatoes.  Stir in the butter, dijon and whole grain mustards, and season with salt and pepper.  Mash until smooth.  Put into an oven safe serving dish and pop in the oven at 350F for 15 minutes or until golden brown and lightly crispy on top.

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