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.
Lately chef Mary Berry has been making many appearances in our living room.
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.
Here are the ingredients you will need to make this recipe.
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.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
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.
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.
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:
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?
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.
Mustard mashed potatoes
- 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)
- 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.