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Mustard Mashed Potatoes

  • 5 large, 8 medium, or 12 small russet potatoes
  • 1 stick butter
  • 1/4 cup mustard
  • salt and pepper to taste
  • optional garnishes, such as chives, scallions, bits of bacon, fresh dill, etc.
  1. Wash the potatoes, quarter them, and cut each quarter into similar-sized chunks. Place the potatoes in a large pot, and add cold water to cover them by an inch or two. 
  2. Bring the potatoes to a boil, and cook until they are tender and mashable.
  3. Drain the potatoes and return them to the hot pot. Add butter, mustard, and salt and pepper. Mash the potatoes with a potato masher, or do it the way that chefs do, and use a strong whisk. If you don't have either of those things, a pastry blender can also do the trick. 
  4. Taste the potatoes. Do you want them to be more creamy? If so, add more butter, milk, or cream. Do they need salt or pepper? Would you like them to be more tangy? Then add more mustard. 
  5. Top with any optional garnishes you'd like, and serve.