Mustard & Mash

Ingredients

• 6-8 russet potatoes, peeled and quartered
• 1/4 cup half and half or heavy cream
• 3 Tbsps. butter
• 1 Tbsp. (heaping) peppercorn/dijon mustard
• Salt, to taste

Instructions

In a large pot, cover the potatoes with water and cook on high until tender throughout. Remove from heat and strain out the water.

Warm the milk and butter in the pot, add back the potatoes, and season with salt and mustard. Mix well with a potato masher; when you think the potatoes are done, continue to mash them for a few minutes (depending on preference in texture).