התמונה להמחשה בלבדMustard champ
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In mustard champ, Potatoes, Milk and Butter are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Boil the potatoes for 15 mins or until tender. Drain, then mash.
- 2Heat the milk and half the butter in the corner of the pan, then beat into the mash, along with the wholegrain mustard.
- 3Gently fry the spring onions in the remaining butter for 2 mins until just soft but still a perky green. Fold into the mash and serve. Great with gammon or to top a fish pie.
Ingredients
Nutrition
- Calories
- 323
- Protein
- 7g
- Carbs
- 47.2g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
To achieve a perfectly velvety texture, ensure you warm the milk and spring onions together before adding them to the mash. The warmth keeps the potatoes light and prevents them from becoming sticky. For extra crunch, scatter over some crispy fried onions or chopped chives. For an indulgent version, add a dollop of sour cream alongside the mustard; it goes beautifully with a roast or sausages.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In mustard champ, Potatoes, Milk and Butter are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.