Mustard and Spring Onion Mash
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 cup whole milk
- 4 tablespoons (1/2 stick) butter
- 4 8-ounce russet potatoes
- 3 tablespoons prepared hot english mustard (such as colman's)
- Carbohydrate 36 g(12%)
- Cholesterol 37 mg(12%)
- Fat 14 g(22%)
- Fiber 3 g(13%)
- Protein 7 g(13%)
- Saturated Fat 9 g(43%)
- Sodium 164 mg(7%)
- Calories 288
Preparation Preheat oven to 375°F. Place potatoes on oven rack. Bake until tender when pierced with fork, about 50 minutes. Scoop out pulp from potatoes into heavy large saucepan; discard skins. Add 3 tablespoons butter to potatoes and mash well. Mix in mustard. Gradually add milk and mash until smooth. Stir potatoes over medium-low heat until heated through, about 5 minutes. Mix in green onions. Season to taste with salt and pepper. Transfer to bowl. Top with remaining 1 tablespoon butter and serve.
Preparation Preheat oven to 375°F. Place potatoes on oven rack. Bake until tender when pierced with fork, about 50 minutes. Scoop out pulp from potatoes into heavy large saucepan; discard skins. Add 3 tablespoons butter to potatoes and mash well. Mix in mustard. Gradually add milk and mash until smooth. Stir potatoes over medium-low heat until heated through, about 5 minutes. Mix in green onions. Season to taste with salt and pepper. Transfer to bowl. Top with remaining 1 tablespoon butter and serve.
