Nigel Slaters recipe for Parsley and Mustard Mash. This is great served alongside some good quality pork sausages.
Ingredients
- 750 g floury potatoes
- 50g butter
- 2 heaped tbsps grain mustard
- 1 handful flat leaf parsley leaves roughly chopped
- 3 heaped tbsps creme fraiche
Servings:
Instructions
- Peel the potatoes and cut into large chunks. Boil in a deep pan of salted water until tender to the point of a knife.
- Drain well then mash thoroughly with the butter, mustard, parsley and creme fraiche. Cover with butter paper and a tight lid to keep warm if not eating straight away.
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