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Dijon Mashed Potatoes

Dijon Mashed Potatoes

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Mashed potatoes with an extra kick from Dijon mustard!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet


  1. Place the cubed potatoes in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender.
  2. Drain potatoes and transfer to a bowl. Mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and Dijon mustard. Season with garlic salt and pepper.
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I thought these were OK. They had a very strong dijon taste, and I guess I would have liked them better with more of a hint. They complimented my pork chops well, but if I were to make them again, I would use half of the dijon. Thanks!

Barb A.

I was looking for a new way to prepare mashed potatoes, and am glad I came upon this recipe. After reading the reviews, I halved the milk and cut the sour cream to 1/2 cup. As well I added 2 tbsp of fresh chopped chives, and in place of the garlic salt, added a clove of fresh garlic (cut in quarters) to the potatoes with five minutes left to cook, and mashed the garlic in with the other ingredients. Great accompaniment to lamb.


I used 4 Yukon Gold potatoes. This is a case where I wish the recipe had stated a weight rather than the number of potatoes. I also used 3/4 cup FF sour cream and no milk at all because it was already the right consistency. I started with 1/2 the mustard and am very glad I did. It was still pretty strong tasting. This was ok but not something I will make again without some major tweaking.