30 minutes or fewer
Mustard and tarragon are a match made in France, and the combination turns mashed potatoes into an astonishing new dish. The whole-grain mustard may be substituted with any mustard in your pantry.
- 2 lb. Yukon Gold potatoes, peeled if desired, and cut into ½-inch pieces
- 2 cloves garlic, peeled
- 1/2 cup low-fat milk
- 1/2 stick unsalted butter (4 Tbs.)
- 2 Tbs. whole-grain mustard
- 2 tsp. chopped fresh tarragon
- Place potatoes and garlic in large saucepan. Add enough salted water to cover by 1 inch. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes, or until potatoes are tender.
- Meanwhile, warm milk and butter in small saucepan until butter melts.
- Drain potatoes and garlic in colander, then return to hot pan. Whisk mustard and tarragon into milk mixture. Add 3/4 warm milk mixture to potatoes, and mash until smooth, adding more milk if necessary to make potatoes creamy. Season with salt and pepper, and serve.
- Serving Size: Serves 6
- Calories: 219
- Carbohydrate Content: 31 g
- Cholesterol Content: 25 mg
- Fat Content: 9 g
- Fiber Content: 3 g
- Protein Content: 4 g
- Saturated Fat Content: 5 g
- Sodium Content: 362 mg
- Sugar Content: 1 g