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Baby Potatoes in Mustard Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Potatoes smothered in a creamy mustard sauce the mustard is not overpowering

Potatoes smothered in a creamy mustard sauce the mustard is not overpowering

Ingredients

Serves: 4-6

Metric Cups
  • 12 baby potatoes
  • 5 millilitres salt
  • 20 millilitres butter
  • 125 millilitres water (cold)
  • 20 millilitres cake flour
  • 200 millilitres evaporated milk
  • 25 millilitres dijon mustard
  • 125 millilitres fresh parsley
  • 12 baby potatoes
  • fluid ounce salt
  • 1 fluid ounce butter
  • 4 fluid ounce water (cold)
  • 1 fluid ounce cake flour
  • 7 fluid ounce evaporated milk
  • 1 fluid ounce dijon mustard
  • 4 fluid ounce fresh parsley

Method

Baby Potatoes in Mustard Sauce is a community recipe submitted by mawmaw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cook the baby potatoes in their jacket in salted water until soft.
  • While the potatoes are cooking make the sauce, Melt the butter the add the cake flour, stir until well blended. Add the water gradually stirring constantly until boiling point, then add the evaporated milk, mustard and salt, bring to the boil once boiling point is reached remove from the stove
  • Remove the skin off of the potatoes, put them back into the pot with the mustard sauce heat through, and serve
  • Cook the baby potatoes in their jacket in salted water until soft.
  • While the potatoes are cooking make the sauce, Melt the butter the add the cake flour, stir until well blended. Add the water gradually stirring constantly until boiling point, then add the evaporated milk, mustard and salt, bring to the boil once boiling point is reached remove from the stove
  • Remove the skin off of the potatoes, put them back into the pot with the mustard sauce heat through, and serve
  • Tell us what you think