Mustard Seed Mashed Potatoes

Mustard Seed Mashed Potatoes

This is another recipe from the cooking class I recently took with Phyllis Carey. The photo is the sample plate we were served. Wednesday I will blog the chicken recipe

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Ingredients:

2 lbs. Yukon Gold potatoes, peeled and halved

2 teaspoons salt

3/4 to 1 cup sour cream

6 tablespoons unsalted butter

2 tablespoons whole grain or coarse grain mustard

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Directions:

Place potatoes in a large pot and cover with cold water. Bring to a boil and add the salt. Continue cooking until tender, 10 to 15 minutes.

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Drain potatoes and let air dry 5 minutes. Place 1 cup sour cream and butter in the bottom of a large bowl. Press potatoes through a ricer into the bowl. Stir to combine, adding more sour cream as needed. Stir in mustard. Season to taste with salt and pepper. Serve immediately.

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Note: Phyllis cooked potatoes in a kettle with a strainer much like a spaghetti cooker. When the potatoes were cooked the top was raised to drain the potatoes but tipped to have the heat of the water under the potatoes to keep them hot while draining. She also riced the potatoes. Phyllis said using a mixer increases the starch.