Crushed potatoes with mustard



Preparation : 10 minutes

Cooking : 45 minutes


For 4 people:


  • 1 kg of firm potatoes
  • 100 g of fresh butter
  • 80 g of Moutarde de Meaux® Pommery®
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Crushed potatoes with Moutarde de Meaux® Pommery® 




  • 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 the cooking by pricking with a knife.
  • Cut the potatoes in half lengthwise. Recover the flesh (keeping the potato shells) and crush lightly with a fork, incorporating the butter and the Moutarde de Meaux® Pommery®.
  • Rectify with salt and pepper.
  • Leave some pieces.
  • Put this crushed mixture in the potato halves.


Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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