Mash It Up

Hey Everyone.  This week we are finally harvesting our new crop of German Butterballs.  German Butterballs are the best mashing potatoes ever.  They are creamy and deep yellow inside.  If you have ever had a Yukon Gold, Butterballs are a lot like those, but better!  And we have them just in time for Thanksgiving.  

This week I picked a recipe for mashed potatoes, but kicked up a notch with dijon mustard.  It is a really great recipe so give it a shot this year at your holiday table.

Dijon Mashed Potatoes*

Ingrediants

• 1 pound german butterball potatoes
• Salt
• 1/2 cup milk
• 2 tablespoons unsalted butter
• pinch ground nutmeg
• 1 tablespoon whole grain Dijon mustard
• Freshly ground black pepper

Directions

Fill a large sauce pan about halfway, with warm water. Bring to a simmer. Peel and slice potatoes, and add them to the simmering water. Add a few pinches of salt, increase the heat, and bring to a boil. Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes. When the potatoes have cooked through about 15 minutes, drain them in a large colander. Add them back to the saucepan. To the saucepan, add the milk and butter, followed by a the nutmeg. Mash potatoes until smooth. Stir in dijon mustard. Season with more salt and pepper, to taste.

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This is the last recipe before Thanksgiving, so we want to wish everyone a fun and safe holiday.  Take some time to enjoy family and fresh produce!

*Copyright Food Network