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3 medium-size potatoes, about 750 g
1/2 cup milk
1 to 2 tbsp grainy Dijon mustard
2 tbsp butter
2 tbsp snipped fresh chives, or finely chopped green onion
2 tbsp chopped fresh coriander, optional
1/4 tsp salt
Peel potatoes. Cut into quarters. Place in a large saucepan. Cover with water. Cover saucepan and bring to a boil over high heat. Then reduce heat to medium. Boil gently, partially covered, until potatoes are fork-tender, 15 to 18 minutes. A few minutes before potatoes are done, pour milk into a small microwave-safe bowl or measuring cup. Stir in Dijon. Microwave, uncovered, on medium until hot, 2 to 3 minutes, or heat in a small saucepan. Drain potatoes. Mash in saucepan with a potato masher or put through a ricer. Stir in hot milk mixture, butter, chives, coriander and salt.
Calories 236, Protein 4.6g, Carbohydrates 35.4g, Fat 9g, Fibre 2.4g, Sodium 365mg.
Creamy mashed potatoes jazzed up with Dijon mustard and fresh herbs are the perfect sidekick for our steaks.
Prepare potatoes but don't add chives or coriander. Cover and refrigerate overnight. Just before serving, loosely cover with plastic wrap. Microwave on medium 6 to 8 minutes, stirring halfway through. Stir in chives and coriander.