Mashed potatoes are the undisputed star of the Thanksgiving table (yes, even over the turkey!). Everyone craves that buttery, creamy comfort. But what if you could maintain that classic, decadent texture while adding a bright, unexpected tang that cuts through the richness of the rest of the holiday meal? Enter Mustard Mashed Potatoes.
This mustard mashed potatoes recipe is built on a secret—a simple French technique that guarantees a velvety, non-gluey texture. We dry out the cooked potatoes to make room for more cream and butter, resulting in ultimate richness. Finished with a blend of sharp Dijon and textural whole grain mustard, these potatoes offer a complexity that elevates them from a simple side dish to a genuinely sophisticated complement to your Thanksgiving turkey, short ribs, or roast.
Why This French Technique Delivers the Best Mashed Potatoes
Making fluffy, creamy mashed potatoes is all about managing moisture. The French method used in this Thanksgiving recipes staple is the key to perfection.
- The Drying Secret: The biggest enemy of creamy potatoes is the water absorbed during boiling. By returning the drained potatoes to the pot over low heat for a few minutes to dry them out, you remove excess water. This step is critical because less water means the potatoes can absorb more butter and heavy cream, maximizing flavor and richness.
- The Tangy Balance: The combination of sharp Dijon mustard and the textural pop of whole grain mustard provides a necessary acidic lift. This brightness is the perfect counterpoint to heavy holiday meats, carving through the fat and refreshing the palate.
- The Sour Cream Smoothness: The addition of sour cream (or crème fraîche) not only boosts the tang but also contributes to the final velvety texture and adds a cold-weather richness that is essential for Thanksgiving recipes.
- Gluey Prevention: The recipe emphasizes using a potato ricer or a hand masher. Using a hand mixer, stand mixer, or food processor overworks the potato starches, releasing too much starch and resulting in a horribly sticky, gluey texture. Avoid electric mixers entirely!
The Anatomy of the Perfect Holiday Side
To execute this mustard mashed potatoes recipe, focus on the sequence of heating the cream and drying the potatoes.
Potatoes and Cream: Prepped for Flavor
- Potatoes: Use starchy Russets or slightly waxier Yukon Golds. Russets give ultimate fluffiness, while Yukon Golds add natural creaminess. Either works beautifully.
- Warming the Fat: Never add cold cream and butter to hot potatoes. Heating the heavy cream, butter, salt, and pepper in a separate saucepan until the butter melts ensures the mixture is warm and incorporates seamlessly into the potatoes without cooling them down, leading to a lighter, fluffier result.
The Finishing Ingredients
- The Mustard Blend: Use equal parts Dijon (for sharp flavor) and whole grain (for texture). If you prefer less texture, you can use all Dijon.
- The Sour Component: Sour cream adds the final layer of creamy tang. You can substitute this with crème fraîche or a few tablespoons of buttermilk.
Step-by-Step: The French Method for Creaminess
Mastering the drying step is the key to unlocking the true potential of these mashed potatoes.
| Step | Action | Notes |
| Prep Time | 5 Minutes | |
| Cook Time | 20 Minutes | |
| Yields | 6 Servings |
Part 1: Cook and Dry the Potatoes
- Prep and Cook: Peel and cut 3 pounds of potatoes into 1-inch pieces. Place them in a pot of heavily salted water and bring to a boil. Reduce heat to a simmer and cook until tender when pierced (about 15-20 minutes).
- Heat the Cream: While the potatoes cook, combine the heavy cream, 6 tablespoons of butter, salt, and pepper in a small saucepan. Heat over medium heat just until the butter melts. Remove immediately and set aside.
- Drain and Dry: Drain the potatoes completely in a colander, and then immediately return them to the empty pot. Place the pot back on the stovetop over low heat. Stir the potatoes every minute for a few minutes until they look dry and the edges start to look white and slightly crumbly. This removes the water.
Part 2: Finish and Flavor
- Rice Potatoes: Remove the pot from the heat. Pass the dried potatoes through a potato ricer into a large, heat-proof bowl. If you don’t have a ricer, use a hand masher—do NOT use an electric mixer.
- Add Warm Cream: Pour the warm cream and butter mixture over the riced potatoes and stir well to combine until the mixture is light and fluffy.
- Final Flavor: Add the sour cream, 1 tablespoon of Dijon mustard, and 1 tablespoon of whole grain mustard. Stir well, taste, and adjust salt and pepper as necessary. Enjoy!
Pro-Tips and The Restaurant Holding Hack
This mustard mashed potatoes recipe is perfect for your Thanksgiving recipes list, especially when you need to keep them warm for hours.
The Critical Restaurant Holding Trick
Since mashed potatoes are best served piping hot, use this simple double-boiler trick to hold them without drying them out:
- Prep the Pot: Rinse out the pot you cooked the potatoes in and add about 1-2 inches of water. Bring it to a gentle simmer on the stove.
- Prep the Bowl: Place the finished mashed potatoes in a sturdy, heat-proof bowl. Tuck a small pat of butter into the center of the potatoes (optional).
- Seal and Hold: Cover the bowl tightly with plastic wrap, creating a complete seal. Place the bowl over the simmering water (not touching the water).
- Serve: Reduce the heat to the lowest setting. The steam created beneath the bowl will keep the potatoes perfectly moist and hot for hours. Stir in the butter (if used) before serving.
Variations and Pairings
- Garlic Infusion: Mince 3-4 cloves of garlic and add them to the heavy cream and butter mixture while it heats. Let it steep for 10 minutes before adding the mixture to the potatoes.
- Cheese Boost: Add 1/4 cup of freshly grated Parmesan cheese or white cheddar along with the sour cream and mustard for extra depth.
- Perfect Pairing: These tangy potatoes are designed to pair with rich meats. They are phenomenal alongside Thanksgiving turkey, beer-braised beef short ribs, or roasted pork loin.
Conclusion: Sophistication Made Simple
This Mustard Mashed Potatoes Recipe is the ultimate side dish upgrade, combining a simple French technique for maximum creaminess with a bright, tangy flavor profile perfect for cutting through the richness of any holiday feast. By mastering the drying step and utilizing the restaurant holding trick, you can guarantee perfectly flavored, fluffy, and hot mashed potatoes that will easily steal the show at your next Thanksgiving gathering.
The Best Mustard Mashed Potatoes
Equipment
- large pot
- colander
- Potato Ricer or Hand Masher
- saucepan
- Heat-Proof Bowl
Ingredients
- 3 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup Heavy cream
- 6 tbsp Unsalted butter
- 1 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 cup Sour cream or crème fraîche
- 1 tbsp Dijon mustard
- 1 tbsp Whole grain mustard
Instructions
- Place the peeled and cubed potatoes in a pot of heavily salted water. Bring to a boil, reduce to a simmer, and cook 15–20 minutes until tender.
- In a small saucepan, heat the heavy cream, butter, salt, and pepper over medium heat until the butter melts. Remove from heat and set aside.
- Drain the potatoes fully. Return them to the pot and place over low heat. Stir every minute for 2–3 minutes until the potatoes look dry and slightly crumbly around the edges.
- Remove from heat. Pass the potatoes through a potato ricer into a large bowl, or mash gently with a hand masher. Do not use an electric mixer.
- Pour the warm cream and butter mixture over the potatoes. Stir gently until light, smooth, and fluffy.
- Mix in the sour cream, Dijon mustard, and whole grain mustard. Taste and adjust seasoning as needed.
Notes
Flavor Variations: Add garlic by steeping minced cloves in the cream mixture. Or add Parmesan for extra richness.
Best Pairings: Thanksgiving turkey, roasted pork loin, braised short ribs.