70 minutes
A creamy and tangy twist on classic mashed potatoes, featuring the bold flavors of whole-grain mustard and sour cream.
Russet Potatoes, peeled
0 lb
teaspoons
Unsalted Butter, melted
cups
Whole Grain Mustard
cups
cups
1. Boil Potatoes
Place the peeled russet potatoes in a large stock pot or Dutch oven. Cover them with water and add 1 tablespoon of sea salt. Bring the water to a boil over high heat, then reduce the heat and let the potatoes simmer until they are fork-tender, about 20 to 30 minutes.
2. Drain and Cool Potatoes
Once the potatoes are tender, drain them using a colander and let them cool until they stop steaming, allowing excess moisture to evaporate for a fluffier texture.
3. Mash Potatoes
After cooling, pass the potatoes through a ricer or use a stand mixer with a paddle attachment to mix until smooth.
4. Add Butter and Mustard
Stir in the melted butter and whole-grain mustard into the mashed potatoes, mixing thoroughly.
5. Mix in Sour Cream
Add in the sour cream and the remaining teaspoon of sea salt to the mash, and stir until everything is well combined. Taste and adjust the seasoning if needed.
Opt for starchy potatoes like Russets or Yukons for a fluffier, creamier mash.
Gradually add sour cream and seedy mustard, tasting as you go to ensure balance.
Use a potato masher or a ricer to avoid a gummy consistency.
Warm your sour cream, butter, and other liquid ingredients before adding to the potatoes.
After boiling, return them to the hot pot to evaporate excess water for a non-watery mash.
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