Mustard & Chive Mashed Potatoes
Turn a humble side dish into something much more exciting with a few simple twists. This mashed potato, mustard and chives recipe echoes all the flavours of a classic potato salad. The creamy texture of the potatoes is perfect for absorbing the hot tang of mustard seeds – just make sure to crush them first with a pestle and mortar, otherwise you could end up with a pop of bitterness. Fry them alongside spring onions and mix into the mashed potatoes with a big dollop of crème fraîche to make them even more velvety. These mashed potatoes go with almost everything – try serving with meaty sausages for a fancy bangers and mash, or with roasted meat, seasonal vegetables and gravy for a roast with all the trimmings.
- 1 Add the crème fraîche and spring onion mixture to the drained potatoes, mash until soft and fluffy. Season to taste and serve.
- 2 Cook the potatoes in boiling, unsalted water for 15-20 minutes. Drain.
- 3 Meanwhile, gently fry the spring onions in the butter for 2-3 minutes, add the crushed Mustard Seeds and Chives and gently fry for a further minute.