Gluten-Free/ Potatoes/ Vegetarian & Vegan

Wholegrain Mustard Mashed Potatoes

Creamy, rich and delicious, these wholegrain mustard mashed potatoes are made with simple ingredients and pack a punch in the flavor department.
Wholegrain mustard mash in a blue bowl garnished with fresh parsley.

Last Updated on June 15, 2021 by Betty Davies

Level up your potato game with this super simple recipe. Rich and creamy mash is made extra tasty with the addition of some tangy wholegrain mustard. These whole grain mustard mashed potatoes require very little effort, but they are sure to be the star of the show!

Mustard mashed potatoes served in a bowl ready to eat.

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You are in for a real treat with this yummy potato side dish.

These wholegrain mustard mashed potatoes are buttery and creamy, with a mild mustard tang in every bite. Easy enough to make as part of a weeknight meal, but fancy enough to serve during holidays and family gatherings.

Perfect to serve with all of your favorite main dishes, they take no more effort than your regular mash.

Be sure to check out my Garlic Mashed Potatoes and Carrot and Rutabaga Mash too!

Why you will love this recipe!

  • Quick and easy: If you are planning to make some mashed potatoes, I promise you it will take you no extra time to make this mustard mash!
  • Make ahead: Mashed potato is a great make ahead side dish. It’s a great option if you are planning a big feast and they are easily reheated.
  • Simple ingredients: You only need a few basic ingredients to make this recipe, most of which you’ll have to hand already.
  • Dietary Info: These wholegrain mustard mashed potatoes are gluten-free and vegetarian.
Wholegrain mustard mash potatoes served in a bowl.

Ingredients

  • Potatoes: Use starchy potatoes for the lightest and fluffiest mash. Yukon Gold or Russet are the best choices, or Maris Piper if you are in the UK. Avoid waxy potatoes like reds and fingerlings.
  • Butter: You can use salted or unsalted butter. If you use unsalted, you may want to add in a little extra salt.
  • Milk: Milk helps to bring the potatoes and other ingredients. The milk should be warm, not cold straight form the fridge. I used 2% in this recipe.
  • Salt and Pepper: For seasoning and added to taste.
  • Mustard: Wholegrain mustard adds a nice tang without it being too overpowering. You can use dijon, but it will have a stronger taste, so you may want to add a little less. I personally wouldn’t use yellow mustard.

How to make wholegrain mustard mash

Be sure to scroll down for the full recipe!

  • Cook the potatoes til tender and drain (photo 1).
  • Add the other ingredients to the pot and allow the butter to melt (photo 2).
  • Add the potatoes back to the pot and mash everything together.
Two photos to show the boiled potatoes and the mustard mix in a large pot.

Recipe Variations

These wholegrain mustard mashed potatoes are pretty delicious as they are, but if you want to make them extra creamy, instead of using milk, you can use half and half or cream, and if you want to add more butter, I certainly won’t stop you!

Frequently Asked Questions

Do you need to peel the potatoes?

Ok, so confession. When I sometimes make mash I don’t always peel the potatoes, it’s not my favorite kitchen job for sure! For the smoothest and creamiest mash you should peel them, but if you can’t be bothered then a little potato skin won’t hurt you!

Can you make them ahead of time?

A million times yes! Mashed potato is a great make ahead dish. Once you have made it, let it cool before storing in the fridge in an airtight container. It will keep well for up to 3 to 4 days in the fridge and can be reheated on a low heat on the stovetop to serve. When reheating, you may want to add in a little extra milk just to loosen them back up.

Can you make them vegan?

These mashed potatoes are vegetarian, but do contain milk and butter, and this is what gives them a rich flavor. I haven’t yet tried it myself, but I’ve heard that oat milk makes a good substitute for dairy milk and you can use a plant based butter.

Overhead shot of the wholegrain mustard mash in a bowl.

Serving Suggestions

These wholegrain mustard mashed potatoes are a super versatile side dish and go great with your everyday meals as well as celebration meals. Serve them with chicken, fish, pies, vegetarian dishes and meats. Try them with:

Recipe Notes and Tips

  • Cut the potatoes into similar sized pieces so that they cook through evenly.
  • Add the potatoes to cold water, not already boiling water. If added to boiling water, the middles will not cook fully through.
  • Salt the water you cook the potatoes in, this will help to add flavor right from the start of cooking.
  • Use a potato ricer to get really fluffy mashed potato. Rice the potatoes straight into the mustard butter mix in the pot and stir together.
  • Do not over mash the potatoes as this can cause them to become stiff and gluey.
  • If your potatoes are too stiff, mix in a little extra milk.
  • Taste before serving and season more if needed.
Mustard mash garnished with fresh parsley.

More Potato Side Dishes

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Wholegrain mustard mash in a blue bowl garnished with fresh parsley.

Wholegrain Mustard Mashed Potatoes

Creamy, rich and delicious, these wholegrain mustard mashed potatoes are made with simple ingredients and pack a punch in the flavor department.
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 223kcal
Author: Betty Davies

Ingredients

  • 4 Yukon Gold or Russet Potatoes
  • 3 tablespoons salted butter (60ml / 4 tablespoons)
  • ¼ cup milk
  • ½ teaspoon salt
  • pinch black pepper
  • 3 tablespoons wholegrain mustard

Instructions

  • Peel the potatoes and cut into even chunks. Put in a large pot of cold salted water and bring to a boil.
  • Boil for 15 to 20 minutes until the potatoes are fork tender. Darin and set aside.
  • Put the pot back onto a low / medium heat.
  • Add the butter, milk, salt, pepper and wholegrain mustard to the pot. Allow the butter to melt and stir everything together.
  • Add the potatoes back to the pot, mash and serve.

Notes

  • Cut the potatoes into similar sized pieces so that they cook through evenly.
  • Add the potatoes to cold water, not already boiling water. If added to boiling water, the middles will not cook fully through.
  • Salt the water you cook the potatoes in, this will help to add flavor right from the start of cooking.
  • Use a potato ricer to get really fluffy mashed potato. Rice the potatoes straight into the mustard butter mix in the pot and stir together.
  • Do not over mash the potatoes as this can cause them to become stiff and gluey.
  • If your potatoes are too stiff, mix in a little extra milk.
  • Taste before serving and season more if needed.

Nutrition

Calories: 223kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 510mg | Potassium: 754mg | Fiber: 4g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 34mg | Calcium: 47mg | Iron: 2mg

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