Recipe
Mustard and Mayonnaise Mashed Potatoes: Easy and Creamy
Creamy mashed potatoes with mayonnaise and a touch of mustard, without milk or butter. A homemade and easy side dish to accompany meats, chicken, or fish.
- Preparation15 min
- Cooking35 min
- Total time50 min
- Servings4 servings
- DifficultyEasy
Mashed potatoes with mustard and mayonnaise are one of those homemade side dishes that in Cuba solve lunch or dinner in a jiffy. They contain no milk or butter: the mayonnaise provides the creaminess, and the mustard adds an acidic and savory touch that goes wonderfully with chicken, a steak, or a small fish.
The secret to a good texture lies in the details: use floury potatoes, cook them evenly, drain them very well, mash them while still hot, and add the mayonnaise at the end, without over-beating. This way, you get a smooth mashed potato with body and not rubbery.
Ingredients
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For the mash
Optional
Method
- Wash and peel the potatoes. Cut them into regular 3-4 cm chunks so they cook all at the same time and the mash turns out even.
Preparation of the potatoes before boiling them. Image generated with AI.CiberCuba - Place the potatoes in the pot, cover with cold water, and add ½ teaspoon of salt. Bring to a boil and cook over medium-low heat, with a moderate simmer, for about 18-25 minutes from when it starts boiling, until a fork enters without resistance. Watch that they do not disintegrate in the water.
Cooking the potatoes in water. Image generated with AI.CiberCuba - Before draining, reserve a small cup of the cooking water. Drain the potatoes well, return them to the pot without water, and let them sit for 1 minute over very low heat (or with residual heat), stirring gently to evaporate the moisture, without browning them.
Draining the potatoes after cooking them. Image generated with AI.CiberCuba - Mash the potatoes while still hot in the same pot with a potato ricer or manual masher until no lumps remain. Do not use a blender, mixer, or food processor: the mash becomes rubbery.
Manual mashing of cooked potatoes. Image generated with AI.CiberCuba - Let it lose its strongest heat for a couple of minutes. Add 2 tablespoons of mayonnaise and the teaspoon of mustard and mix gently with a spatula until incorporated, without overworking. If you want more creaminess, incorporate the third tablespoon of mayonnaise and 1 or 2 tablespoons of the reserved water, little by little, until achieving a smooth but not liquid texture.
Incorporation of the mayonnaise and mustard into the mash. Image generated with AI.CiberCuba - Taste and adjust salt and mustard gradually. Serve the mash warm or hot in a bowl, freshly made, with a creamy texture that retains some body. If you like, finish with a pinch of black pepper. Do not reboil after adding the mayonnaise.
