A delightful twist on classic mashed potatoes, combining the tanginess of buttermilk with the bold flavor of mustard.
Peel and chop the potatoes into even-sized chunks.
Cutting the potatoes into similar sizes ensures they cook evenly.
Boil the potatoes in a large pot of salted water until tender, about 20 minutes.
Check the potatoes with a fork; they should be soft but not falling apart.
Drain the potatoes and transfer them to a mixing bowl.
Let the potatoes sit for a minute to allow excess moisture to evaporate.
Melt the butter in a saucepan over medium heat.
Keep an eye on the butter to prevent it from browning.
Whisk in the Dijon mustard and buttermilk until well combined, then remove from heat.
Warming the buttermilk mixture helps it incorporate more smoothly into the potatoes.
Mash the potatoes using a handheld electric mixer until smooth.
Avoid over-mixing to prevent the potatoes from becoming gluey.
Gradually mix in the buttermilk mixture until the desired consistency is reached.
Add the buttermilk mixture in small amounts to control the creaminess.
Season the mashed potatoes with salt and pepper to taste.
Taste as you season to avoid over-salting.
Sprinkle fresh parsley over the mashed potatoes before serving.
Chop the parsley finely for a more even distribution.
Serve warm and enjoy your creamy buttermilk mustard mashed potatoes!
Serve immediately for the best texture and flavor.
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