Ina Garten’s 1-Ingredient Upgrade for Better Mashed Potatoes

This mashed potato recipe is a deep cut for all the OG Ina fans out there. It is not a stand-alone procedure; it comes from her Bangers and Mash recipe, and while I can’t speak to the authenticity of this classic British dish as a whole, I consider myself a mashed potato expert.

When I think of “secret ingredients” as they pertain to mashed potatoes, dairy comes to mind. After all, what are mashed potatoes if not a vessel for butter and cream? However, the queen of the classics uses one particular plant-based condiment to take her mashed potatoes to the next level, and it may surprise you: mustard. 

Why Ina Garten’s Mashed Potato Upgrade Works

Yes, you read that correctly. Ina uses not one but three types of mustard in the Bangers and Mash mashed potatoes: dried mustard, Dijon mustard, and whole-grain mustard. Mustard is a classic pairing for sausage, so it makes sense in a mash meant to accompany bangers, but I’d like to make a case for adding a little mustard to all your mashed potatoes this holiday season. 

When making mashed potatoes, developing richness is easy, but flavor is a little harder to come by. Potatoes are delicious, though mild, and while incorporating salt, herbs, butter, and sour cream adds dimension, sometimes even the fluffiest, richest mashed potatoes can fall flat. Mustard is pungent and adds a pleasantly sharp note to mashed potatoes, allowing the fat and natural potato flavor to really shine. 

Dry mustard, in particular, also gives the mash a delicate yellow hue, which makes it look more visually appealing and read much richer than it actually is.

How To Upgrade Your Mashed Potatoes With Mustard

If adding three types of mustard sounds overwhelming, you can ease into things by starting with just the dried mustard powder. It usually comes in a ubiquitous yellow tin container that has probably been lurking in your pantry for years.

Ina calls for about one teaspoon of dry mustard for every two pounds of potatoes, which is a nice starting point. Add the dry mustard after the potatoes are cooked, along with your other additions of choice such as butter, heavy cream, and sour cream.

To take this genius tip up another notch, add Dijon and whole-grain mustard, too. Dijon, made with dry white wine, provides complexity and potent heat. While Dijon has a very strong flavor, the key is to add just enough to bring the potatoes into balance.

Whole grain mustard adds more flavor but also texture to the mash. As with anything in cooking, let your palate be your guide. Add a little mustard and taste as you go. You’ll know it’s just right when you simply can’t stop eating the potatoes!