Mustard Whipped Potatoes


  • 4 Idaho potatoes
  • 1/2 teaspoon Salt
  • 1/4 cup Ipswich Ale Mustard
  • 2/3 cup Hot
  • 1/4 cup Fresh parsley
  • Salt

Boil potatoes in salted water until tender, about 15-20 minutes. Drain. Allow potatoes to stand for 5 minutes. Return to pot. At low heat add Ipswich Ale Mustard and stock. Mash to desired consistency. Season with salt and pepper, add parsley before serving.

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