Buttermilk Mashed Potatoes With Country Mustard - cooking recipe

Ingredients

4 lbs russet potatoes, peeled, cut into 1-inch pieces
3/4 cup unsalted butter
2 tablespoons coarse-grained Dijon mustard
1 1/2 cups buttermilk (or more)
chopped fresh parsley

Preparation

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes; Drain.
Transfer potatoes to large bowl.
Melt butter in medium saucepan over medium heat.
Whisk in Dijon mustard.
Remove from heat and whisk in 1 1/2 cups buttermilk.
Using handheld electric mixer, beat potatoes until smooth.
Gradually beat in buttermilk mixture.
Season to taste with salt and pepper.
Beat in additional buttermilk if dry.
NOTE: Can be prepared 2 hours ahead. Cover and let stand at room temperature. Rewarm in microwave-safe bowl until heated through, about 5 minutes.
Sprinkle chopped fresh parsley around edge.