Cumberland mustard mash

When Annette Gibbons came to Lanercost tea room to give her March 2011 talk , one of the recipes she shared was for Cumberland mustard mash.

450 g / 1 pound of old potatoes
125 ml / 0r 1/4 pint of milk ( less if needed depending upon the variety of potato )
1 tablespoon Cumberland mustard
1 tablespoon butter
3 spring onions finely sliced
salt and freshly ground black pepper and freshly grated nutmeg.

Peel the potatoes and place in a saucepan of water, add teaspoon salt, bring to the boil and cook until tender.
Meanwhile heat the milk and butter, drain the potatoes and mash with some of the heated milk and then season.
Mash until creamy.Stir in the Cumberland mustard and spring onion slices.Sprinkle with fresh chives to finish.

For our meal Annette used Welsh onions or perpetual spring onions from her garden.

Our opinion: delicious and quite peppery.