Jamie Oliver Mustard Potato Mash

There’s this thing that happens when you add mustard to mashed potatoes. It’s like—bam—your taste buds snap awake. The dish? Jamie Oliver Mustard Potato Mash. But it’s not just mash. It’s buttery and bold, with a kind of zing that surprises you. I wasn’t even planning to cook anything exciting that night. Just needed something to go with leftover roast chicken. But then the mustard happened.

Ingredients Needed

• 5 red potatoes, scrubbed like they’ve been playing in the dirt
• 1/4 cup of milk (warm it up, trust me)
• 2 tablespoons of butter—more if it’s been a day
• Salt and pepper, don’t hold back
• 1/4 cup of whole-grain mustard, the kind with seeds that pop on your tongue

How To Make Jamie Oliver Mustard Potato Mash

1. First, boil the potatoes. Salt the water generously—it should taste like the sea. Don’t peel them. You want that earthy skin for texture. Once they’re tender (stab one with a fork and it slides off? Good), drain and chuck them right back into the hot pot. Leave the lid off. Let the steam roll off for a minute or two. You’re drying them out. No soggy mash here.
2. Now mash. Use whatever you’ve got. I used an old masher that’s slightly bent and probably from the 90s. Add in the butter and the milk—warmed up so it doesn’t cool the whole thing down. Mash until it’s as smooth or chunky as you like.
3. Then, whip it. Not gently. I used an electric mixer and let it go for a few minutes, until it looked like it could hold a soft swirl. If it gets too dense, splash in a bit more milk.
4. Finally, fold in the mustard. And this part—this part is the secret handshake. It smells sharp, almost like vinegar and earth, and it turns your average potato pile into something loud and proud. You’ll see. Serve it steaming.

Why I Love This Recipe

One cold Tuesday, I made this just because I had a jar of mustard begging to be used. No expectations. But something about the way that tangy kick hits the back of your tongue—like, whoa. You think you know mashed potatoes. And then you don’t. My partner, who usually picks at mash, ate half the bowl. No regrets.

Recipe Tips

• Red potatoes. No substitutions unless you want to miss the point.
• Warm your milk and butter. Cold dairy kills the mood.
• Steam-dry those spuds or risk gluey mash.
• Taste as you go. Add mustard until it sings, or whispers, depending on your vibe.
• Don’t be precious. A little rustic texture is good. You’re not on a cooking show.

How To Store This Jamie Oliver Mustard Potato Mash

• Room Temp: Leave it out for a bit while you eat, but toss it in the fridge after a couple of hours. Food safety and all that.
• Fridge: Lasts three days easy in a sealed container. Still tastes great with eggs the next morning.
• Freezer: Sure, freeze it. It’ll get a little grainy when it thaws, but it’s fine. Wrap it tight.
• Reheating: Microwave, Quick and dirty. Stir halfway. Oven, Wrap it in foil and heat until warm. Takes longer, but feels intentional. Stovetop, Low heat, bit of milk, slow stir. Feels like you’re reviving it.

Let’s Answer a Few Questions!

Can I use other potatoes?
Sure. Yukon Gold works. But red potatoes? They do this thing—stay creamy without turning gluey. It’s worth sticking to them.

Dairy-free possible?
Absolutely. Oat milk and vegan butter. Been there. Still good.

Is Dijon okay?
Yes, but it changes the game. Whole-grain gives texture and pop. Dijon is silkier. Still good—just different.

Can I prep it ahead?
Yeah. Just reheat gently. Add milk if it stiffens up.

Is this fancy enough for guests?
Totally. It’s understated but confident. Kind of like that friend who wears linen and knows their wine.

Nutrition Facts (per serving)

• Calories: 237
• Carbs: 35g
• Protein:y 4g
• Fat: 9g
• Fibre: 3g

Try More Recipes:

• Jamie Oliver Butter Bean Mash
• Jamie Oliver Bread Sauce
• Jamie Oliver Zucchini Fritters