/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Wholegrain mustard mash

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4-6
Dietary: Egg-free Gluten-free Nut-free Pregnancy-friendly Vegetarian

Mash is wonderful if made correctly. Use floury potatoes and do not under-cook them.

From Mary Berry Cooks

Ingredients

1.5kg/3lb 5oz floury potatoes (such as Desiree, King Edward or Maris Piper), peeled
50g/1¾oz butter
100ml/3½fl oz milk
salt and pepper
2 tbsp wholegrain mustard

Method

Cut the potatoes into even-sized small cubes and put them into a pan of cold, salted water. Bring to the boil and cook until really tender (the length of cooking depends on the size you cut them up).
Drain and return the potato cubes to the pan. Add the butter and milk. Mash using a potato masher, and season with salt and pepper. Stir in the wholegrain mustard.
Serve hot.