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Ingredients 0/6
Why This Recipe Is So Popular
Creamy and comforting with a subtle tang from the Dijon mustard. It adds a unique flavor twist to classic mashed potatoes, making them both familiar and exciting. Perfect for family meals or special occasions.
Tips For Perfect Results
- Use starchy potatoes like Russets for the fluffiest texture.
- Warm your milk or cream before adding it to the potatoes to keep them smooth.
- Don’t overmix; mash just enough to avoid gluey potatoes.
- Warm your milk or cream before adding it to the potatoes to keep them smooth.
- Don’t overmix; mash just enough to avoid gluey potatoes.
Directions
Put the cubed potatoes in a pot and cover them with water. Bring the water to a boil and let the potatoes cook for about 15 minutes, or until they’re nice and tender when pierced with a fork. Drain the potatoes well, then transfer them to a bowl. Use a potato masher to break them up, then slowly stir in the sour cream, nonfat milk, and Dijon mustard until everything is creamy and well combined. Season with garlic salt and pepper to your taste, and give it one last mix before serving.
Serving Suggestions
These mashed potatoes pair wonderfully with roasted meats, grilled vegetables, or a fresh green salad. For extra richness, top with a pat of butter or a sprinkle of chopped fresh herbs like parsley or chives.
Food Storage Guide
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of milk to restore creaminess. Avoid freezing, as the texture may become grainy.
35
people cooked this recipe
