Step 1

Chop the potatoes into quarters and place them in a small saucepan. Add the milk, cream, garlic, and coriander and stir. Add a little extra milk or cream if the potatoes are not almost completely covered by the liquid.

Step 2

Cook on medium-high heat for 15-20 minutes or until potatoes are tender and the tip of a knife easily goes through.

Step 3

When the potatoes are tender, put a bowl on the counter and a colander inside that bowl. Pour the potatoes through the colander, and the cream will collect in the bowl.

Step 4

Put the potatoes back into the pot and mash them with either a potato masher or an immersion blender. Next, take some of the garlic-infused cream and fold it back into the potatoes until smooth and creamy.

Step 5

Fold in the butter, olive oil and the stone ground mustard.

Step 6

Season with salt and pepper.

Step 7

Serve.