500g potatoes, boiled in salted water
15g Black mustard stalks, chopped small + 15g green leaf, chopped finely
Butter
Milk
20g Parmesan, grated
25g Stonecrop
 

 

 

Method: 

1. Mash the potatoes with a generous lump of butter, the parmesan and a good splash of milk.

2. Warm through until piping hot then mix in the mustard stalks.

3. Briefly blanch (30 seconds or so) the stonecrop and scatter it over the mash.

 

Serving suggestion - serve with chickweed and black olive salad and a fried egg- makes a good brunch.