Another recipe from ” The Sugar Club Cookbook” by Peter Gordon.
Peel the potatoes and cut into quarters. Put into a large saucepan and add 2 tsps salt. Cover with cold water and bring to the boil. Simmer until cooked then drain in a colander.
Put the cream and the butter into the saucepan and bring to the boil then add the drained potatoes. Mash well then stir in the mustard and season.