Jazz up creamy mashed potatoes with mustard, bacon and onion, then just before serving add freshly chopped herbs for freshness. I used dill here, but parsley, mint or chives also work well.
Mustardy Mashed Potatoes with Bacon & Dill
Great served alongside pan-cooked sausages and fish or grilled steak or chops.
500g mashing potatoes, peeled and cut into chunks
1 tsp olive oil
1 small red onion, finely chopped
2 rashers bacon, rind removed, diced
½-¾ cup milk, warmed
1 tbsp wholegrain mustard
2 tbsp finely chopped dill
1 Place potatoes in a saucepan and pour over cold water to cover. Cover, place over a medium heat and bring to the boil.
Remove lid and simmer for 20-25 minutes or until potatoes are
tender. Drain well.
2 Meanwhile, place oil, onion and bacon in a small non-stick frying pan. Place over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent.
3 Add butter and some of the milk to the potatoes, mash,
adding milk to make creamy mashed potatoes.
4 Add onion and bacon mixture, mustard and dill to potatoes and mix to combine.
Happy cooking and eating.
Recipe by Rachel Blackmore
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