Mustard Mashed Potatoes



Serving size

about 1 cup
30 Minutes

This recipe can easily be multiplied and makes great leftovers.

Mustard Mashed Potatoes


3 quart Water
8 ounces Yukon gold potatoes (or red potatoes)
2 tsp. Olive oil
2 large Green onions (thinly sliced crosswise, keeping white and green parts separate)
2 tsp. Dijon mustard
1 tsp.. Worcestershire sauce
1 tsp.. Maple syrup
1/16 tsp., ground Dried tarragon (just a pinch)
2 Tbsp Reduced fat buttermilk
2 Tbsp 2% milk
1/8 tsp. Salt
1 to taste Black pepper


Place the water in a large stock pot over high heat.

Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

Cook the potatoes about 15 - 20 minutes until slightly soft in the middle. They should give when squeezed.

While the potatoes are steaming, place the olive oil in a small skillet over medium heat. Add the white part of the green onions and sauté for 2 minutes, stirring frequently.

Add the mustard, Worcestershire, maple syrup, and tarragon, and whisk until well blended.

When the potatoes are done, remove from heat and drain water.

Place into large bowl and mash gently with a fork while adding the mustard sauce, buttermilk, milk, salt, and pepper. Just before serving, add the green tops of the green onions and fold into the potatoes.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

Tarragon and mustard go together really well in these savory mashed potatoes. Be careful with tarragon, as too much will make your dish bitter. For special occasions, you can make these ahead of time and reheat them gently in the microwave: 30 seconds on high, stir, then another 30 seconds.

"Shakespeare is like mashed potatoes, you can never get enough of him."

Frank McCourt