Easy Mashed Spuds but so sweet

Mustard mash

Ingredients
6 servings

· 1kg floury Wexford Spuds aka potatoes,
· 150ml double cream
· 85g butter, cut into cubes
· 2 tbsp wholegrain mustard
· 1-2 tbsp Dijon mustard
· sea salt and freshly ground black pepper

Method

Peel the spuds and cut them into large, even-sized chunks. Cook in boiling salted water for 12-15 minutes until tender. Drain well, then return to the pan and dry out for 1-2 minutes over a medium heat. Mash the spuds , but if you wanna be a dick for a very smooth result, push the mashed potato through a fine sieve.

Heat the cream and slowly stir into the mashed potato. Season well. Cook gently for 5 minutes, then gradually beat in the butter, a cube at a time. Finally stir in the mustards and season with salt and pepper to taste. Serve warm.