2¾ lbs medium-size Yukon Gold potatoes, peeled, quartered
6 Tbs (¾ stick) butter, at room temperature
2/3 cup (or more) whole milk
3 Tbs Dijon mustard
1. Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well.
2. Return potatoes to pot. Add butter and mash potatoes until almost smooth. Mix in 2/3 cup milk and dijon mustard. Season to taste with salt and pepper.
Recipe Source: Bon Appetit
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“I made these to accompany the suggested Roasted Vegetable Meatloaf (on this site). They were both delicious. I was a little afraid that the potatoes would be too spicy with Dijon. I only added 2 Tbs. at first but then found that it really needed 3 Tbs. They weren’t spicy at all and they had just the right flavor to go with the meatloaf. Creamy too.”
-Rancho Santa Fe, CA