Ingredients

The following ingredients have 1 Servings
  • 2 medium Gold potatoes (, quartered and unpeeled)
  • ½ cup milk
  • ½ cup heavy cream
  • 2 cloves garlic (, peeled and smashed)
  • ¼ teaspoon ground coriander
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 1 tablespoon stone ground mustard
  • ½ teaspoon kosher salt
  • pinch coarsely ground black pepper

Instruction

  • Chop the potatoes into quarters and place them in a small saucepan. Add the milk, cream, garlic, and coriander and stir. Add a little extra milk or cream if the potatoes are not almost completely covered by the liquid.
  • Cook on medium-high heat for 15-20 minutes or until potatoes are tender and the tip of a knife easily goes through.
  • When the potatoes are tender, put a bowl on the counter and a colander inside that bowl. Pour the potatoes through the colander, and the cream will collect in the bowl.
  • Put the potatoes back into the pot and mash them with either a potato masher or an immersion blender. Next, take some of the garlic-infused cream and fold it back into the potatoes until smooth and creamy. 
  • Fold in the butter, olive oil and the stone ground mustard.
  • Season with salt and pepper.
  • Serve.