Are you tired of the same old boring side dishes? Do potatoes often feel like a bland afterthought on your dinner plate? I hear you! I’ve been there, serving up countless uninspired sides that were quickly forgotten. But those days are over. Get ready to transform your potato game with this Creamy Mustard Potatoes recipe. This is more than just a recipe; it’s a flavor revolution that will make your taste buds sing!
Why You’ll Love This Creamy Mustard Potatoes Recipe
This recipe isn’t just about making potatoes; it’s about crafting a side dish that steals the show. Here’s why you’ll absolutely adore these Creamy Mustard Potatoes:
- Unbelievable Flavor: The creamy mustard sauce infuses every bite with a tangy, rich flavor that’s simply irresistible.
- Easy to Make: With just a few simple steps, you can have this incredible side dish on the table in under 30 minutes.
- Versatile: Pairs perfectly with a wide range of main courses, from roasted chicken to grilled steak.
- No More Bland Sides: Say goodbye to boring potatoes forever! This recipe guarantees a flavorful and memorable side dish.
Gathering Your Ingredients for Creamy Mustard Potatoes
Before we dive into the cooking process, let’s talk about the ingredients that make this recipe so special. The combination of creamy richness and tangy mustard creates a symphony of flavors that will elevate any meal. We’re aiming for a harmonious blend where each ingredient plays its part perfectly.
Here’s what you’ll need:
- 1.5 pounds small potatoes, such as Yukon Gold: These are the base of our masterpiece. Yukon Golds have a naturally buttery flavor and creamy texture that holds up perfectly to boiling and then being tossed in the sauce. Their thin skin also means you don’t even need to peel them! Other small, waxy potatoes will also work well, such as red potatoes.
- 2 tablespoons olive oil: This forms the foundation of our sauce, providing a rich base for the other flavors to build upon.
- 1/4 cup vegetable broth: This is our secret weapon for adding depth of flavor to the sauce. It’s used to deglaze the pan, lifting up all those flavorful browned bits from the bottom.
- 2 tablespoons Dijon mustard: This is the star of the show! Dijon mustard brings a tangy, slightly spicy kick that perfectly complements the creamy sauce. Feel free to experiment with different types of mustard, but Dijon is the classic choice for its smooth texture and complex flavor.
- 1/4 cup heavy cream: This is what makes the sauce so incredibly creamy and decadent. It adds a luxurious richness that perfectly balances the tanginess of the mustard.
- 1/4 cup chopped fresh parsley: This adds a pop of freshness and vibrant green color to the finished dish. Fresh parsley really brightens the overall flavor profile.
- Salt and freshly ground black pepper to taste: These are essential for seasoning and enhancing all the other flavors. Don’t be shy with the pepper!
Crafting Your Creamy Mustard Potatoes: Step-by-Step
Now for the fun part! Making these Creamy Mustard Potatoes is surprisingly simple. The key is to build the flavors in layers, starting with the potatoes themselves and then creating a rich, tangy sauce that coats them perfectly. Don’t be intimidated by the process – I’ll guide you through each step.
- Boil the Potatoes: Start by placing the potatoes in a pot and covering them with cold water. Bring the water to a boil and cook until the potatoes are tender when pierced with a fork. This usually takes about 15-20 minutes. The goal is to cook them until they’re easily pierced but not falling apart. Drain them well in a colander to remove any excess water.
- Prepare the Sauce Base: While the potatoes are cooking, get started on the sauce. Heat the olive oil in a large skillet over medium heat. Make sure the skillet is large enough to accommodate all the potatoes later.
- Deglaze the Pan: This is where the magic happens! Once the oil is heated, pour in the vegetable broth. Use a spatula to scrape up any browned bits from the bottom of the skillet. These browned bits are packed with flavor and will add incredible depth to the sauce. This technique, called “deglazing,” is a chef’s secret weapon for building complex flavors.
- Create the Creamy Mustard Sauce: Stir in the Dijon mustard and heavy cream into the skillet. Bring the mixture to a simmer, and then reduce the heat and cook for 2-3 minutes, or until the sauce has thickened slightly. You want the sauce to be thick enough to coat the potatoes, but not so thick that it becomes gluey.
- Coat the Potatoes: Gently add the drained potatoes to the skillet and toss them to coat them evenly with the creamy mustard sauce. Be gentle so you don’t break the potatoes.
- Season to Perfection: Season the potatoes with salt and freshly ground black pepper to taste. Don’t be afraid to season generously – the potatoes can absorb a lot of flavor.
- Add Freshness: Stir in the chopped fresh parsley. This adds a pop of freshness and color to the finished dish.
- Serve Immediately: These Creamy Mustard Potatoes are best served hot, right after they’re made. This ensures the sauce is creamy and the potatoes are tender.
Tips for Perfect Creamy Mustard Potatoes Every Time
Want to ensure your Creamy Mustard Potatoes are a success every single time? Here are a few pro tips to keep in mind:
- Choose the Right Potatoes: Yukon Gold potatoes are my personal favorite for their creamy texture and buttery flavor, but red potatoes or other small, waxy varieties will also work well. Avoid starchy potatoes like Russets, as they can become too mushy when boiled.
- Don’t Overcook the Potatoes: The key is to cook the potatoes until they’re tender but not falling apart. Overcooked potatoes will become mushy and won’t hold their shape when tossed in the sauce.
- Taste and Adjust Seasoning: Be sure to taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or even a pinch of cayenne pepper for a little extra kick.
- Add a touch of garlic: For an even more intense flavor, try mincing a clove of garlic and sautéing it in the olive oil before adding the vegetable broth. This will add a delicious garlicky aroma and flavor to the sauce.
- For a lighter option: Swap the heavy cream with half-and-half. While it won’t be quite as decadent, it will still be creamy and delicious, while cutting down on some of the fat.
- Consider exploring more potato-centric recipes. We have a great recipe for creamy spiced potatoes that you might enjoy as well!
What to Serve With Creamy Mustard Potatoes
These Creamy Mustard Potatoes are incredibly versatile and pair well with a wide variety of main courses. Here are a few of my favorite pairings:
- Roasted Chicken: The creamy, tangy potatoes are the perfect complement to savory roasted chicken.
- Grilled Steak: The richness of the potatoes balances the boldness of grilled steak beautifully.
- Baked Salmon: The delicate flavor of baked salmon is enhanced by the creamy mustard sauce.
- Sausage: For a heartier meal, try serving these potatoes with savory sausage.
Your Creamy Mustard Potatoes Questions Answered (FAQ)
Can I make this recipe ahead of time?
While these potatoes are best served immediately, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply boil the potatoes and toss them in the warmed sauce.
Can I use a different type of mustard?
Absolutely! While Dijon mustard is the classic choice for its smooth texture and complex flavor, you can experiment with other types of mustard, such as whole grain mustard or spicy brown mustard. Just keep in mind that the flavor of the sauce will vary depending on the type of mustard you use.
Can I add other vegetables to this recipe?
Yes, you can definitely add other vegetables to this recipe! Roasted asparagus, green beans, or Brussels sprouts would all be delicious additions. Simply roast the vegetables separately and then toss them in the sauce along with the potatoes.
Can I make this dairy-free?
Yes, to make these potatoes dairy-free, substitute the heavy cream with a plant-based alternative like cashew cream or full-fat coconut milk. The flavor will be slightly different, but still delicious.
How should I store leftover Creamy Mustard Potatoes?
Store leftover Creamy Mustard Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over low heat or in the microwave.
Enjoy Your Homemade Creamy Mustard Potatoes!
There you have it – a foolproof recipe for Creamy Mustard Potatoes that will transform your side dish game forever! This recipe is simple, flavorful, and incredibly versatile, making it the perfect addition to any meal. Now go forth and create some potato magic! Don’t forget to leave a comment below and let me know how they turned out. And if you loved this recipe, be sure to share it with your friends and family!
Creamy Mustard Potatoes (No More Bland Sides)
Ingredients
- 1.5 pounds small potatoes, such as Yukon Gold
- 2 tablespoons olive oil
- 1/4 cup vegetable broth
- 2 tablespoons Dijon mustard
- 1/4 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Directions
- Place the potatoes in a pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well.
- While the potatoes are cooking, prepare the sauce. In a large skillet, heat the olive oil over medium heat.
- Deglaze the pan by adding vegetable broth to the skillet, scraping up any browned bits from the bottom. This adds an incredible depth of flavor!
- Stir in the Dijon mustard and heavy cream. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
- Gently add the drained potatoes to the skillet and toss to coat them evenly with the creamy mustard sauce.
- Season with salt and freshly ground black pepper to taste.
- Stir in the chopped fresh parsley.
- Serve immediately.