Cheesy Mustard Mash

I love potatoes and I can have them in any form. I remember as a kid my mother used to make different variations of mashed potato depending on what she was making it with. For example, you could always tell if we were having silver side, she would always put diced onions into the mash. I usually make this version of mash when I make Garlic, Honey & Soy Glazed Sausages.

This version also goes brilliantly with any chicken or beef dish and is the perfect balance of the strong flavours of the mustard and parmesan cheese and isn’t over powering at all. As to what type of potatoes to use, I will leave that up to. I like to use white washed potatoes. I also leave the skin on as I love the flavour and texture it adds to the mash. My only tip or suggestion is to use real butter if you can.

Cheesy Mustard Mash

4 from 1 vote
Recipe by Dad’s Home Kitchen with Jase Pashley Cuisine: British


Prep time


Cooking time




  • 6-8 large 6-8 potatoes

  • 1 Tbsp 1 dijon mustard

  • 1/2 cup 1/2 parmesan cheese

  • 2 Tbsp 2 butter

  • 1 cup 1 milk


  • Cut up your potatoes into cubes and place into a pot of boiling water for 15-20 mins or until tender.
  • Drain the potatoes and place them back in the pot and add your mustard, butter and milk and mash them up until you get a rustic creamy texture.
  • Place the parmesan on the mash and with a wooden spoon, fold the parmesan into the mash.
  • Place in your serving bowl and dish out. Yum!

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