Chef Benny Doro

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0 Mustard Mash

Jul 28

IMG_8761 (1024x683)
Here is a mash I use often to accompany everything from good BBQ to braised meats. Adding the whole grain mustard give a little brightness to the mash and can also cut some of the richness of heavy braised meats.

Mustard Mash

On 28/07/2011 (Thursday) at 3:25 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/3nfprsc

Details

  • Prep Time:
    5 min
  • Cook Time:
    20 min
  • Ready Time:
    25 min

Servings

4 servings

Ingredients

  • 5 cups large potatos quartered leave the skin on, flavor and vitamins are there
  • kosher salt
  • heaping tablespoon of whole grain mustard
  • one stick unsalted butter

Directions

Start by putting your potatoes (skin on) into a pot of  salted water (important to salt the water you cant really add it later its not the same) bring to a boil then reduce to a hard simmer and cook the potatoes until they are fork tender. Keep checking for doneness,  when the fork goes into the center of the potato with out any resistance they are ready.

Drain the water from the pot and begin to mash the potatoes (with potato masher ) until they are broken up into chunks. Now add the butter, pinch of kosher salt and the mustard.  Switch to a wooden spoon and start mixing slowly until the butter has melted and the mustard is incorporated. Now important TASTE the mash to see if it is seasoned enough. If prefer more mustard or butter make the adjustment until you are happy.

That's it perfect side to any BBQ or braised meats which is my favorite way to serve as you can really soak up that braising liquid.

Benny


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