Mustard Mashed Potatoes

• 3 pounds Yukon Gold potatoes
• 1 1/2 cups milk
• 3/4 stick (6 tablespoons) unsalted butter
• 3 tablespoons whole-grain or coarse-grain mustard

1. In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes.
2. While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted.
3. Remove pan from heat and keep milk mixture warm, covered.
4. In a colander drain potatoes and cool just until they can be handled.
5. Peel potatoes, transferring to a large bowl.
6. Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy.
7. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered.
8. Bring potatoes to room temperature before reheating, covered.)

potatoes, milk, butter, wholegrain

Taken from www.epicurious.com/recipes/food/views/mustard-mashed-potatoes-14474 (may not work)