Not to be mistaken for the yellow mustard frequently squirted on hot dogs or hamburgers, Colman’s Mustard is a powerful, versatile ingredient that at-home cooks, as well as restaurant chefs, use to add an extra dimension of irresistible flavor to their meals. Place a dollop on your turkey, add a teaspoon to your favorite salad vinaigrette, or try an exciting twist on classic Thanksgiving mashed potatoes with the following recipe!
Colman’s Sweet Potato & Mustard Mash
4 large sweet potatoes
8 fl oz half and half or full cream (“Mom” prefers organic)
6 level teaspoons of Colman’s Prepared Mustard
Juice of 2 Lemons
Peel the sweet potatoes and cut them into large cubes.
Boil them for 15 minutes in salted water until they are just tender but not soft.
Drain, and transfer to a blender and add the cream. Blend for about 30 seconds until you have a smooth mixture.
Return the potatoes to the pan and stir in the Colman’s Mustard, warm through and add the lemon juice.
(Source: Paul Hartley’s ‘The Colman’s Mustard Cookbook’)
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