She uses creme fraiche in her potatoes to smooth everything out and add some tang, adds three types of mustard (dry, dijon, whole grain), and uses a hand mixer to smooth out any lumps. I thought this would actually be more difficult, but it turns out that, when steamed long enough, potatoes will mix up with no trouble at all!
JP made some chicken sausage and peas to serve with the potatoes, and the whole thing was just a great, easy, delicious meal. Let me know what you think!
Mustard Mashed Potatoes (from Ina Garten's How Easy is That?, 2010)
2 lbs Yukon Gold potatoes, peeled and cut into 2-in. cubes
4 Tbsp. unsalted butter
1/2 c. whole milk
4 oz. creme fraiche (I used sour cream)
2 tsp. Dijon mustard
2 tsp. whole-grain mustard
1 tsp. dry mustard
1 tsp. freshly ground black pepper
1. Place the potatoes in a large saucepan with 1 Tbps. salt and enough water to cover the potatoes. Bring to a boil and simmer for 20-25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan.
2. Add butter, milk, and creme fraiche and beat the potatoes in the pan with a handheld mixer until very smooth and creamy. Add a little extra milk if they are too stiff. Mix in the mustards, salt to taste, and pepper. Add more hot milk if they get too thick.