• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cadry's Kitchen
  • Home
  • About
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Mustard mashed potatoes (vegan)

    Published: Nov 3, 2020 · Modified: Mar 20, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Text overlay: Mustard mashed potatoes. Vegan and gluten-free. Bowl of mashed potatoes by ingredients.

    Mustard mashed potatoes give added tang to everyone’s favorite side dish. They go beautifully with vegan sausages or bratwurst. Add them to your holiday dinner for a unique twist on the usual. 

    Bowl of mashed potatoes by ingredients - salt, green onion, non-dairy milk, mustard, vegan butter, and potatoes.

    Lately chef Mary Berry has been making many appearances in our living room. She used to be a judge on The Great British Bake Off. Now she’s judging savory options on Britain’s Best Home Cook.

    On one of the episodes of the latter, a number of the cooks were making “mustard mash.” I’d never heard of such a thing!

    It’s exactly what you’d expect from the name. In addition to the usual ingredients in mashed potatoes, you add a generous squeeze of mustard.

    What a genius idea!

    We already know from potato salad that mustard and spuds go very well together.

    But then also think about other things that can be served with either mustard or potatoes – like vegan bratwurst and seitan sausages.

    If I was having one as a sandwich, I’d add a drizzle of mustard to the bun. But when I serve them with potatoes, poor mustard usually has to hang out in the refrigerator door. Not any longer!

    Plus, mustard mashed potatoes have enough specific flavor all on their own, no gravy is necessary.

    Since I started adding mustard to my vegan mashed potatoes, I’ve played with the amounts.

    First I started small, just to see how much I might like it. But then I started getting more generous. After all, if you’re going to call it mustard mash, you should really be able to pick it out.

    And if you’re serving the potatoes with other strongly flavored things like vegan bratwurst and sauerkraut, it needs to be able to stand up to those ingredients.

    What kind of mustard should I use?

    I recommend stoneground mustard.

    It has more bite than standard yellow mustard. I also love seeing the mustard seeds dotting the potatoes, like vanilla bean dotting non-dairy ice cream.

    If you like stronger, nose-clearing Dijon, I recommend starting with a smaller amount, or doing a blend of stoneground with Dijon.

    Should I peel the potatoes?

    It’s your call!

    If you like the added texture and nutrients of the peel, and the flecks in the finished dish, keep the peels on. It saves a step, which is especially convenient if you’re making a double batch.

    I tend to leave the peels on. And that’s what’s shown in all of the pictures in this post.

    However, if you prefer bright white potatoes that are entirely smooth, peel them first. (If that’s what you decide to do, air fry the peels for a crispy snack!)

    Step by step instructions

    Labeled ingredients for mustard mashed potatoes.

    Here are the ingredients you will need.

    Start by cutting Russet potatoes into even, medium-sized pieces.

    Chopped potato pieces on a cutting board.

    Put the chopped potatoes into a pot of cold salted water. Bring to a low boil, and cook until the potatoes are tender.

    Drain the potatoes in a colander.

    Then put them into a mixing bowl.

    Beater whisking potatoes in bowl.

    Use an electric beater, handheld potato masher, or fork to mash them and get out most of the lumps.

    Then add stoneground mustard, non-dairy milk, vegan butter, and a pinch of salt. Continue beating the potatoes until all of the ingredients are evenly mixed in, and the potatoes are soft and pillowy.

    Then you can adjust according to your preferences. Whip in more non-dairy milk for thinner potatoes, more vegan butter for richer potatoes, and more salt, to taste.

    Make it your own

    You can make these mustard mashed potatoes your own by varying the ingredients and amounts.

    • Use a different potato like Yukon gold for a dense, creamy consistency
    • Vary the mustard or do a mix of stoneground with Dijon
    • Include some herbs and seasonings like granulated onion, granulated garlic, and dried parsley (I recommend ½ teaspoon each) or finish with several dashes of Penzey’s Fox Point seasoning
    • For even richer potatoes, whip in vegan cream cheese (I especially like Miyoko’s)

    How to avoid gluey potatoes

    Potatoes are starchy. Depending on the implement you use to mash them, it can over activate that starch, and make the potatoes gluey or gummy in consistency.

    To avoid that, use an electric beater, handheld masher, or potato ricer. Even a fork will work.

    Gluey potatoes are a product of too vigorous of mashing. That’s why you’ll want to avoid using the food processor, stand blender, or immersion blender.

    I love my immersion blender. And truth be told, I still use it for mashed potatoes sometimes because it’s so convenient. However, it can easily overwork the potatoes with unappealing results. So if you want to be sure to avoid that, go for one of the other methods mentioned above instead.

    Skillet with browned Beyond Meat bratwurst, sauerkraut, and mustard mashed potatoes.

    Serving ideas

    My favorite way to enjoy mustard mashed potatoes is alongside vegan bratwurst with beer, onions, and sauerkraut. They all play together so beautifully.

    Here are some other serving ideas:

    • Serve them with browned vegan sausages, chili dog, or Field Roast Celebration Roast
    • Have them as a side with a vegan chicken salad sandwich, jackfruit reuben, Thanksgiving leftovers sandwich, or vegan Philly cheesesteak
    • Put them on your holiday table along with these vegan Thanksgiving recipes

    How to store & reheat

    Mashed potatoes will keep in the refrigerator in a covered container for 3 to 5 days.

    When you’re ready to reheat them, take off the cover, and microwave until warm. Remember to stop and stir them once halfway through for even reheating.

    If the potatoes have thickened or gotten dry, stir in a splash of non-dairy milk and vegan butter until smooth and creamy.

    If you’d prefer to reheat on the stove, put them into a pot, along with a couple splashes of non-dairy milk. Reheat on a medium heat, and stir often, so that it doesn’t stick to the pot.

    Can you freeze them?

    Yes!

    Pop them into a freezer-safe container, and freeze for up to two months.

    When you’re ready to use them, thaw in the refrigerator. Then reheat using the directions above.

    Mashed potatoes in bowl with green onion garnish.

    Mustard mashed potatoes in bowl by spoon and napkin.

    Mustard mashed potatoes

    Everyone's favorite side dish just got a twist! Adding stoneground mustard to mashed potatoes gives them a beautiful tang. Great for serving with vegan sausages!
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: British, Vegan
    Keyword: easy side dish, family favorite, holiday food
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 106kcal
    Author: Cadry Nelson

    Ingredients

    • 1 pound Russet potatoes peeled or unpeeled
    • Generous pinch salt plus more to taste
    • 1 ½ Tablespoons stoneground mustard
    • 2 Tablespoons non-dairy milk plus more if needed
    • 1 teaspoon vegan butter plus additional for topping
    • 1 green onion sliced

    Instructions

    • If desired, peel the potatoes. (I like the added texture with the peel still on, but they're smoother without the peel.) Chop the potatoes into even-sized medium pieces.
    • Put the potatoes into a large pot, and entirely cover them with water. Add a generous pinch of salt to the water. Bring to a low boil. Cook for 10 to 15 minutes in total, until the potato pieces can easily be pierced with a fork. Then drain them in a colander.
    • Put the drained potatoes into a mixing bowl. Use an electric beater or handheld potato masher and mash the potatoes until most of the lumps are gone.
    • Add stoneground mustard, 2 Tablespoons of non-dairy milk, a teaspoon of vegan butter, and a pinch of salt. Continue beating/mashing the potatoes until all of the ingredients are evenly incorporated, and the potatoes are smooth, light, and whippy.
      For lighter potatoes, incorporate an additional splash of non-dairy milk and vegan butter, to taste. Add more salt, if needed.
    • Move potatoes to a serving bowl, and garnish with sliced green onions.

    Notes

    Before serving, I like to add a generous dash of Penzey's Fox Point seasoning. It's an herb blend with salt, dried shallots, chives, garlic, onion, and green peppercorn. If you don't have that mix, stirring in ½ teaspoon each of granulated onion, granulated garlic, and dried parsley is a nice touch (but entirely optional).
    Mashed potatoes will keep in the refrigerator in a covered container for 3 to 5 days. When you’re ready to reheat them, take off the cover, and microwave until warm. Stir them once halfway through for even reheating. Stir in a splash of non-dairy milk and vegan butter if the potatoes have gotten too thick or dry.
    If you’d prefer to reheat on the stove, put them into a pot, along with a couple splashes of non-dairy milk. Reheat on a medium heat, and stir often, so that it doesn’t stick to the pot.

    Nutrition

    Calories: 106kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 81mg | Potassium: 483mg | Fiber: 2g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!
    • Facebook
    • Twitter

    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Kari

      November 03, 2020 at 1:41 pm

      Funny, I never thought of putting mustard in my potatoes. But, I dip my french fries and potato chips in mustard because I love it that much! I’m going to give these a try for sure. I can feel the comfort already.

      Reply
      • Cadry

        November 03, 2020 at 6:13 pm

        That’s great, Kari! As a mustard lover, this sounds like the perfect recipe for you. Let me know what you think!

        Reply
    2. Shell

      November 10, 2020 at 9:09 am

      5 stars
      This is perfect for Thanksgiving…or any other holiday…or just any day that ends in “y”.

      Reply
      • Cadry

        November 10, 2020 at 9:56 am

        Haha! I like the way you think.

        Reply
    3. Patricia Matzke

      January 03, 2022 at 8:24 pm

      5 stars
      This was super yummy with vegan beer brats and sauerkraut recipe.

      Reply
      • Cadry Nelson

        January 16, 2022 at 10:25 am

        That’s wonderful to hear. Thanks for the great feedback, Patricia!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Spring recipes

    • Green salad with blood oranges & peanut dressing
    • Tangy peanut salad dressing (vegan)
    • Vegan eggs Benedict (for an amazing brunch!)
    • Vegan hollandaise sauce (dairy free & egg free)

    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
    • Buffalo chickpea sandwich with vegan blue cheese
    Logos for sites where Cadry Nelson & Cadry's Kitchen have been featured.

    Footer

    ↑ back to top

    About

    • Meet Cadry
    • Work with me

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Cadry's Kitchen