This simple side adds a zing to regular mashed potatoes and is ridiculously easy to make.  The only issue with allergies is finding a suitable creaming agent for the potatoes, and I find that half a teaspoon of coconut oil works well.  Too much and your potatoes taste of coconut, too little and they can be too dry and flaky.  This dish goes well with lamb, or pork chops.

Caution contains mustard seeds / processed mustard

Serves 4 | Preparation: 10 minutes | Cooking: 25 minutes

  • 6 medium sized potatoes suitable for mashing
  • 1 tablespoon Dijon mustard
  • 1 tablespoon course/farmhouse (with large pieces or intact seeds) mustard
  • 1/2 teaspoon coconut oil (or similar oil/butter substitute)
  • salt & pepper to taste

Peel and quarter the potatoes.  Add them to a large saucepan, and cover with enough water that they can all be submerged about an inch below the surface.  You may salt the water if you like.  Bring the water to the boil, and then simmer at a low boil for 20-25 minutes, until the potatoes slide effortlessly off when spiked with a fork (crumbling off is acceptable).

When the potatoes are ready, drain them, and return them to the saucepan off the heat.  Add the coconut oil or butter substitute, salt and pepper to taste and mash using a masher, food processor, or fork.  When mashed, add the two types of mustard, mix these in thoroughly.  Serve hot.