Mustard mashed potatoes (vegan)

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.

In this post:

Ingredients

Russet potatoes: Russet potatoes are ideal for mustard mashed potatoes. They mash smoothly, and get extra fluffy.

Choose potatoes that are firm, smooth, and without sprouts.

If you like the added texture and nutrients of the peel, keep the peels on. If you prefer them entirely smooth, peel the potatoes first.

Salt: A generous pinch of salt brings out the flavors.

Stoneground mustard: Stoneground mustard has more bite than standard yellow mustard.

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

Non-dairy milk: Any non-dairy milk will work here like cashew milk, soy milk, or almond milk.

Vegan butter: Use whatever vegan butter you enjoy, like Miyoko’s or Earth Balance.

Green onion: Also known as a scallion, it adds a pop of green color for garnish.

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

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.

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.

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)

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.

My favorite way to enjoy mustard mashed potatoes is alongside vegan bratwurst with beer, onions, and sauerkraut.

They all play together so beautifully.

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.

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.

📖 Recipe

Mustard mashed potatoes

Author: Cadry Nelson

5 from 3 votes

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!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 people

Course: Side Dish

Cuisine: British, Vegan

Keyword: easy side dish, family favorite, holiday food

Ingredients

• ▢ 1 pound Russet potatoes peeled or unpeeled
• ▢ Generous pinch of 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 (garnish)

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.

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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