Step 1

Peel and dice your potatoes into small chunks. Pop in a pot of cold salted water and bring to a boil. Cook until knife tender (10-15mins). Drain, don't rinse.

Step 2

Mash with 4 tbsp butter until smooth. Stir in cream until desired texture, then add 1 tsp each of dijon/wholegrain mustard. If you want it more 'mustardy' stir through the 2nd two. Season to taste.

Step 3

Transfer to a serving bowl and pour over your final tbsp of melted butter.