Mustard Mashed Potatoes
Servings
2Serving size
about 1 cupThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 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 |
Instructions
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.
Serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
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.