Mustard Mash

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Preparation info

  • For


    Side Portions
    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This is a regular side order at the Sugar Club and is unbelievably popular – we’ve probably served three potato paddocks’ worth since we opened! Simple mash is a wonderfully comforting food and adding flavours to it – whether as pesto, olive paste, roast puréed field mushrooms or carrot purée – only increases its appeal. Sue Fletcher at Hodder & Stoughton promised they would publish the Cookbook so long as this recipe was included, so here it is.


  • 1kg (lb) boiling potatoes
  • Salt and freshly cracked black pepper
  • 150ml (5fl oz) double cream
  • 100g (oz) unsalted butter
  • 100g (oz) hot English mustard


Peel the potatoes and cut into quarters. Put them into a deep pot and add 2 teaspoons of salt, cover with cold water and bring to the boil. Simmer to cook, then test with a knife before draining into a colander. The drained potatoes and mash well. Stir in the mustard and season.