Another recipe from ” The Sugar Club Cookbook” by Peter Gordon.
Ingredients
- 2 1/4 lbs floury potatoes
- sea salt and black pepper
- 5 fl oz double cream
- 3 1/2 oz unsalted butter
- 3 1/2 oz hot english mustard
Servings:
Instructions
- Peel the potatoes and cut into quarters. Put into a large saucepan and add 2 tsps salt. Cover with cold water and bring to the boil. Simmer until cooked then drain in a colander.
- Put the cream and the butter into the saucepan and bring to the boil then add the drained potatoes. Mash well then stir in the mustard and season.
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