Steam the potatoes until barely tender, drain and, when cooled, rub off the skins. Melt the butter in a wide pan and stir in the mustard and seasoning. Add the potatoes, turning so that all the surfaces are covered with the mustard. Sprinkle with the herbs and serve.
‘Those who do not get milk to their potatoes, eat mustard with them, raising the seed for the purpose. The population of the country increases exceedingly …’
A Tour in Irelandby Arthur Young, 1780.
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