Cornet Bay Mustard Mashed Potatoes
- 2 ¾ lbs. medium-size potatoes
- 6 Tablespoons butter room temperature
- 2/3 cup whole milk
- 3 Tablespoons Cornet Bay Sassy Vidalia or Horseradish Mustard
- Peel and quarter potatoes and cook in a large pot of boiling salted water until very tender (about 25 minutes). Drain well. Return potatoes to pot. Add butter and mash potatoes until almost smooth. Mix in approximately 2/3 cup slightly heated milk and the Cornet Bay Sassy Vidalia or Horseradish Mustard. Season to taste with salt and pepper.