Thanksgiving is almost here, and if you’re bringing mashed potatoes to the function, then I’ve got you covered! Soft, fluffy and perfectly seasoned, these delectable Dijon Mashed Potatoes are chef’s kiss, but a few helpful tricks will take your mash to the next level! Next time you have potatoes on hand, try this perfect potato recipe.
When people think of good food, a lot of times it involves potatoes – mashed potatoes! But growing up in my house, mashed potatoes were reserved for special occasions only, so anytime we ate them it was really special. Almost always, they were on the table for Thanksgiving and Christmas, and they were never ever from a box.
My mom only made mashed potatoes from scratch- she hand peeled all of the potatoes, and used a manual potato masher to get the creamiest, smoothest mash. Not dry at all, and they had the perfect amount of richness thanks to the butter and her secret ingredient -sour cream!
The addition of sour cream and butter kept the potatoes really smooth and creamy. Now that I’ve gotten older, I’ve carried this trick into my own cooking, and one of my favorite ways to serve mashed potatoes is when it’s spiked with Dijon mustard. It’s the perfect way to enjoy an American classic, with a little modern flare to keep your interest!
Dijon mustard is also probably already in your fridge, and is relatively inexpensive, but packs major flavor that tastes both sophisticated and homely at the same time. These potatoes literally taste like dinner in a French country home you rented out for the autumn.
Finally, it’s also a fresh and modern way to switch up a classic, so if you’re bored with your standard mash and want to bring something traditional, but also interesting to the table, then these are the perfect potatoes. They don’t stray too far from the original recipe, but this mustard mash recipe has just enough intrigue to keep your company talking.
Top Tips To Get Perfect Mashed Potatoes
Even though mashed potatoes look and sound like the easiest dish to make- (you’re just boiling and mashing right?), there are a few key steps you need to take in order to secure the best spuds on the table!
Tip 1: Cut your potatoes into uniform pieces. If you have large and small pieces, what you’ll end up with is some overcooked, soggy potatoes and some raw pieces mixed into your mash. Not good!
Tip 2: Use starchy potatoes like Russet or Yukon Gold. Waxier potatoes should be avoided as the starch to water ratio is not great for mashed potatoes, and will leave your mash gummy and sticky instead of fluffy and smooth.
Tip 3: Start your pot cold. This helps the potatoes from falling apart. Place your potatoes and salt in the pot then cover with cold water. Bring it to a boil then cook for 20 minutes or until fork tender. If you dump your potatoes into a large pot of boiling salted water, they can become too waterlogged and disintegrate.
If you tried this recipe and loved it, don’t be a stranger! Drop by down below and let me know how you liked it with a star rating! Feel free to also leave a question there about this recipe and I’ll get right back to it.
Take Your Mashed Potatoes To The Next Level
Aside from Dijon mustard, there are a lot of mix-ins you can add to this recipe to get the ultimate mash:
- caramelized onions
- cooked soft garlic cloves (mash with the potatoes)
- horseradish
- cooked mashed apples (shockingly good)
How To Store Leftover Mashed Potatoes
Thankfully, mashed potato leftovers are pretty robust when it comes to storing them! They’ll keep well for up to a week in the fridge in an airtight container.
As time passes, the potato starch will ultimately absorb the moisture from the cream and butter. To reheat the potatoes, simply place the mashed potatoes in a pot over medium low heat and whisk in 1-2 tablespoons of hot milk or broth gradually until the desired consistency is reached.
The Best Dijon Mashed Potatoes Recipe
INGREDIENTS
- 3 lbs. starchy potatoes, like Russet potatoes or Yukon Gold
- 1 cup half and half or milk
- ½ cup sour cream
- 6 tbsp butter, melted
- 1½ tsp salt, to taste
- 2 tbsp smooth Dijon mustard, like Grey Poupon
- 2 tbsp chopped herbs, like chives, or parsley, optional
INSTRUCTIONS
- Peel and chop the potatoes into equal cubes about 1 inch thick. Keep cut potatoes in a bowl full of cold water to prevent them from going pink.
- Place the potatoes into a large pot and pour enough water to cover the potatoes. Add a generous amount of salt and bring to a boil.
- Lower the heat slightly and cook potatoes until fork tender- about 20 minutes.
- Meanwhile keep the cream warm in a small saucepan over low heat. Make sure it doesn’t boil or the milk solids in the cream will curdle.
- Drain the potatoes and return them back to the hot pot. Turn the heat down to the lowest setting and allow the residual moisture to dry off.
- Using a potato ricer or an electric mixer (or even a whisk!) mash potatoes until uniformly smooth.
- Gradually stir in the warm cream, sour cream, melted butter, Dijon mustard and salt. Continue whipping the potatoes until smooth and fluffy. If the mixture looks a bit stiff and dry, add 1/4 cup milk at a time until the desired consistency is reached.
- Mix all together and adjust seasonings to taste. Top with pats of room temperature butter and chopped parsley or chives. Enjoy warm!
The Best Dijon Mashed Potatoes
Ingredients
- 3 lbs. starchy potatoes, like Russet potatoes or Yukon Gold
- 1 cup half and half or milk
- ½ cup sour cream
- 6 tbsp butter, melted
- 1½ tsp salt, to taste
- 2 tbsp smooth Dijon mustard, like Grey Poupon
- 2 tbsp chopped herbs, like chives, or parsley, optional
Instructions
- Peel and chop the potatoes into equal cubes about 1 inch thick. Keep cut potatoes in a bowl full of cold water to prevent them from going pink.
- Place the potatoes into a large pot and pour enough water to cover the potatoes. Add a generous amount of salt and bring to a boil.
- Lower the heat slightly and cook potatoes until fork tender- about 20 minutes.
- Meanwhile keep the cream warm in a small saucepan over low heat. Make sure it doesn't boil or the milk solids in the cream will curdle.
- Drain the potatoes and return them back to the hot pot. Turn the heat down to the lowest setting and allow the residual moisture to dry off.
- Using a potato ricer or an electric mixer (or even a whisk!) mash potatoes until uniformly smooth.
- Gradually stir in the warm cream, sour cream, melted butter, Dijon mustard and salt. Continue whipping the potatoes until smooth and fluffy. If the mixture looks a bit stiff and dry, add 1/4 cup milk at a time until the desired consistency is reached.
- Mix all together and adjust seasonings to taste. Top with pats of room temperature butter and chopped parsley or chives. Enjoy warm!
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