Sentry Page Protection
Mustard Mash
Let's face it, mashed potato is the original comfort food. And right now we could all use some comfort.
Mash goes so well with just about everything, especially if there's gravy involved.
But plain mash, time after time, can be really boring, and no one likes boring meals. Occasionally I'll surprise the family with something a little different, and this mustard mash always gets smiles.
It's really easy, nothing special required in the way of ingredients or cooking, doesn't take any longer to prepare and only costs a few cents more than plain mash.
Ingredients:
1 whole potato per person, scrubbed, peeled and cut into cubes
1/4 cup evaporated milk (MOO is fine)
1 cup grated cheese
1 tbsp prepared mustard (I like Dijon for this, but use your favourite. I but it for $2 a jar from Aldi, but Coles also has a $2 prepared mustard)
Method:
Cook the potato in boiling water until tender. Drain. Mash with the evaporated milk. Stir in the mustard and then the cheese, until the cheese is melted. Serve immediately. This is delicious with grilled chops or sausages or chicken.
If there are leftovers, chill them, then roll into balls, put into egg wash then bread crumbs and fry in hot oil until golden all over. These are great with salad for another dinner.
Mash goes so well with just about everything, especially if there's gravy involved.
But plain mash, time after time, can be really boring, and no one likes boring meals. Occasionally I'll surprise the family with something a little different, and this mustard mash always gets smiles.
It's really easy, nothing special required in the way of ingredients or cooking, doesn't take any longer to prepare and only costs a few cents more than plain mash.
Ingredients:
1 whole potato per person, scrubbed, peeled and cut into cubes
1/4 cup evaporated milk (MOO is fine)
1 cup grated cheese
1 tbsp prepared mustard (I like Dijon for this, but use your favourite. I but it for $2 a jar from Aldi, but Coles also has a $2 prepared mustard)
Method:
Cook the potato in boiling water until tender. Drain. Mash with the evaporated milk. Stir in the mustard and then the cheese, until the cheese is melted. Serve immediately. This is delicious with grilled chops or sausages or chicken.
If there are leftovers, chill them, then roll into balls, put into egg wash then bread crumbs and fry in hot oil until golden all over. These are great with salad for another dinner.