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Mustard Mash

Mashed potatoes is a great pairing with so many things but let's face it, it can be a little lack luste - until now that is!

This recipe is a super simple way to make potatoes that much more exciting, and can also be a good way to add a hit of zingy flavour to dried instant mash which can be an extremely convenient camping kitchen ingredient! 

Once you've tried it you'll likely want it with everything, we've found it also goes just as well with pork chops, roast chicken, or a joint of beef...


Don't forget your potato masher, this one folds flat to save space in small drawers! 


Ingredients:    (serves 2)

3 medium-large potatoes

a pinch of salt

1-2 tsbp butter

1 tsp wholegrain mustard

+ optional: splash of milk or cream



1. Peel and chop the potatoes into small chunks.

2. Add the salt to a saucepan, add the potatoes and cover with water. Boil for 10 minutes or until fall-apart tender.

3. Remove from the heat and carefully drain the water from the pan. Add the butter and the mustard, and mash with a masher or fork until smooth.

4. For a really luxurious mash, add a splash of milk or cream and stir in well before serving.


Traditional 'bangers and mash' is an especially easy camping recipe, we practically lived off of it when we first started camping and it's always nice to have it again. As easy as it is to boil up some potatoes however, it still tends to be part of a meal that requires another pan or two - hence this humble recipe belongs in the 2 Ring + cooking section.

Make sure you buy the best sausages you can, we've been lucky enough to stay at a number of campsites that either rear their own quality pork or have a good butchers nearby which makes for a delicious and also morally satisfying meal. Buying local is also a great way to immerse yourself in the flavours and traditions of an area.


To make a gravy or jus:

Cook your chosen bangers nice and slow in a frying pan with some onions whilst you cook the potatoes and veg, take care to avoid burning the residue in the pan. Add a sprinkle of flour to the pan juices to form a paste (that's a roux!) and gradually add water a splash at a time over a medium heat until the gravy is the right consistency for you.


Do you have any special mash adaptations you like to use? We'd love to hear from you, let us know what you think in the comments below.


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Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more

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