Mustard Mashed Potatoes

For a take on an old-fashioned TV dinner, serve with Roasted Vegetable Meatloaf, Green Beans with Garlic, Lemon & Parsley, and Strawberry-Rhubarb Crisps with Cardamom & Nutmeg. Photo to the left by Brian Leatart.

Serves 6

2 3/4 pounds medium-size Yukon Gold potatoes, peeled, quartered

6 tablespoons (3/4 stick) butter, room temperature

2/3 cup (or more) whole milk

3 tablespoons Dijon mustard

1. Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot. Add butter and mash potatoes until almost smooth. Mix in 2/3 cup milk and Dijon mustard. Season to taste with salt and pepper.