These mashed potatoes are not your average buttery taters. The whole-grain mustard (use your favorite brand from the grocery store) adds a unique flavor that you would never expect to go so well with potatoes, but other than some butter, milk, and salt and pepper, that is all that is found on this short ingredient list. The whole-grain mustard also gives this dish some texture, which is usually missing in a serving of mashed potatoes. A tip from the test kitchen: Just crush the potatoes, do not mash—when you stir in the milk and butter, the potatoes “cream out just perfectly.” Our test kitchen professionals also said these rustic mashed potatoes would pair well with seared fish, grilled steak, or pork chops for a nice dinner at home. If you want to be proactive with dinner and prepare these mashed potatoes ahead, you can make them up to a day in advance. When making ahead, our test kitchen recommends spreading the potatoes into a casserole dish and covering with foil before putting it in the refrigerator. When you are ready to serve these Rustic Mashed Potatoes with Whole-Grain Mustard, bake them at 350 degrees for 20 minutes or until heated through. Then they are ready for the table.
3 pounds Yukon Gold potatoes, unpeeled, cut into 2-inch chunks
1 tablespoon plus 2 1/2 tsp. kosher salt, divided
1 cup whole milk, warmed
1/4 cup salted butter, at room temperature
3 tablespoons whole-grain mustard
1/2 teaspoon black pepper
How to Make It
Place potatoes and 1 tablespoon of the salt in a large saucepan; cover potatoes with cold water, about 6 cups. Bring to a boil over high, and reduce heat to medium. Partially cover pan, and simmer until potatoes are just tender enough to pierce with a fork, about 20 minutes. Drain well, and return to warm pan. Let stand 5 minutes.
Mash potatoes with a handheld potato masher or a large fork. Stir in warm milk, butter, and mustard. Stir in pepper and remaining 2 1/2 teaspoons salt. Serve immediately.