This mashed potato is flavoured with old fashioned English mustard powder and is perfect to serve with beef dishes or oily fish like mackerel. This is a slightly richer version of mashed potatoes, but you can decide if you want to cut down a little on the egg and cream. I make it according to the recipe and just serve it in smaller quantities. It pairs really well with tomato dishes and also with a simple cabbage dish.


  • 900g potatoes
  • Milk, 60ml approx
  • 6 tblsp finely chopped scallions, optional
  • Cream, 60ml approx
  • 2 egg yolks
  • 2-4 teaspoons english mustard powder
  • Salt and pepper
  • 50g butter


  • The same rules apply here as with all of the mashed potato recipes: cooked potatoes peeled while still steaming hot, addition of boiling milk and here a little cream, and then the rest of the flavourings.
  • The dry English mustard powder is an essential part of the flavour of this dish.
  • Scrub the potatoes really well. Cover with cold water and salt generously. Cover the saucepan with a tight fitting lid and bring to a boil. Turn the heat down to a simmer.
  • The variety of potato and the time of year will determine how careful you will need to be when cooking the potatoes. The more floury the potatoes are, the more they are likely to split in the cooking, hence the more you need to steam them. In that case, pour off three-quarters of the water after about 10 minutes cooking and steam the potatoes for the remaining time.
  • When the potatoes are nearly cooked, put the milk and cream on to boil with the scallions if using. Immediately when the potatoes are cooked, peel them and pass through a vegetable Mouli if you wish. This will give a smoother consistency to the finished dish.
  • If you don't have a Mouli, use an old fashioned hand masher. It is essential, however, to deal with the potatoes the minute they are cooked as if they are allowed to cool at all before mashing, they may become gluey.
  • Add the mustard powder to the boiling milk and cream and whisk it in well. Add to the potatoes with the butter and egg yolks and season with salt and pepper. Mix well with a whisk or wooden spoon. Taste and correct seasoning.
  • Serve the potatoes as soon as possible in a hot serving dish.