Mashed Potato with Three Mustards

This is the perfect accompaniment to gammon steaks, rich beef casseroles or spicy meat casseroles, and, as always, is great with bangers.

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Method

Use a potato peeler to pare off the potato skins as thinly as possible, then cut the potatoes into even-sized chunks – not too small; if they are large, quarter them, and if they are small, halve them. Put the potato chunks in a steamer fitted over a large pan of boiling water, sprinkle 1 level dessertspoon of salt all over them, put a lid on and steam the potatoes until they are absolutely tender – they should take 20-25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part: they should not be hard in the centre, and you need to be careful here, because if they are slightly underdone you do get lumps.
While the potatoes are cooking, mix the crème fraîche with the 3 mustards in a small bowl. When they are tender, drain the potatoes and return them to the hot pan, cover with a clean tea cloth for 4 minutes to absorb some of the steam, then add the mustard mixture, butter and some freshly milled black pepper. Then, using an electric hand whisk on a slow speed, break the potatoes up, then increase the speed and whisk them to a light, fluffy mash, adding the milk or single cream. Taste to check the seasoning before serving.
_This recipe is taken from How to Cook Book One._