30 minutes or fewer
Mustard and tarragon are a match made in France, and the combination turns mashed potatoes into an astonishing new dish. The whole-grain mustard may be substituted with any mustard in your pantry.
2 lb. Yukon Gold potatoes, peeled if desired, and cut into ½-inch pieces
2 cloves garlic, peeled
½ cup low-fat milk
½ stick unsalted butter (4 Tbs.)
2 Tbs. whole-grain mustard
2 tsp. chopped fresh tarragon
Place potatoes and garlic in large saucepan. Add enough salted water to cover by 1 inch. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes, or until potatoes are tender.
Meanwhile, warm milk and butter in small saucepan until butter melts.
Drain potatoes and garlic in colander, then return to hot pan. Whisk mustard and tarragon into milk mixture. Add 3/4 warm milk mixture to potatoes, and mash until smooth, adding more milk if necessary to make potatoes creamy. Season with salt and pepper, and serve.