Sour Cream and Seedy Mustard Mashed Potatoes

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.