Mustard Mashed Potatoes

1. 1

   In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes.

2. 2

   While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted.

3. 3

   Remove pan from heat and keep milk mixture warm, covered.

4. 4

   In a colander drain potatoes and cool just until they can be handled.

5. 5

   Peel potatoes, transferring to a large bowl.

6. 6

   Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy.

7. 7

   (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered.

8. 8

   Bring potatoes to room temperature before reheating, covered.)

* Per serving · 4 servings · Values may vary.

No additional tips available.