Serves: 4 people • Prep: 10 minutes • Cooking: 45 minutes • Difficulty: easy
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Ingredients
- Large firm-fleshed potatoes: 1 kg
- Fresh butter: 100 g
- Moutarde de Meaux® Pommery®: 80 g
Method: Crushed potatoes with wholegrain mustard
- Wash the potatoes then place them on a bed of coarse salt in the oven at 220°C. Cook for 45 minutes to 1 hour.
- Check they're cooked by piercing with a knife. Cut the potatoes in half lengthwise.
- Scoop out the flesh (keeping the potato skins) and mash lightly with a fork, mixing in the pieces of butter and the mustard.
- Season with salt and pepper. Leave some texture.
- Spoon this crushed mixture back into the potato skins.
