Turn a humble side dish into something much more exciting with a few simple twists. This mashed potato, mustard and chives recipe echoes all the flavours of a classic potato salad. The creamy texture of the potatoes is perfect for absorbing the hot tang of mustard seeds – just make sure to crush them first with a pestle and mortar, otherwise you could end up with a pop of bitterness. Fry them alongside spring onions and mix into the mashed potatoes with a big dollop of crème fraîche to make them even more velvety. These mashed potatoes go with almost everything – try serving with meaty sausages for a fancy bangers and mash, or with roasted meat, seasonal vegetables and gravy for a roast with all the trimmings.
Add the crème fraîche and spring onion mixture to the drained potatoes, mash until soft and fluffy. Season to taste and serve.
Cook the potatoes in boiling, unsalted water for 15-20 minutes. Drain.
Meanwhile, gently fry the spring onions in the butter for 2-3 minutes, add the crushed Mustard Seeds and Chives and gently fry for a further minute.
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