Classic Buttery Mash with Meatballs and Mustard Butter Sauce

Recipe by Western Star

When you need an easy way to feed the family, this easy meatball and mashed potato recipe is the dinner to put on the table.

Prep 40 minutesCook 45 minutesServes 4

Ingredients

Method

Classic Buttery Mash

1kg potatoes
100g Western Star Original Salted butter diced
½ cup (125ml) warm milk
Salt and pepper to taste

Meatballs

500g pork and veal mince
1 small onion, finely chopped
1 clove garlic, crushed
1 teaspoon ground fennel
¼ cup (20g) grated parmesan
1 cup (70g) fresh breadcrumbs
1 egg, lightly whisked
3 tablespoons olive oil

Creamy Mustard Butter Sauce

100g Western Star Original Salted Butter
1 clove garlic, minced
1 tablespoon plain flour
½ cup (125ml) white wine
3 teaspoons Dijon mustard
1 ½ cups (375ml) salt reduced chicken stock
1 teaspoon sugar
1 ½ tablespoons wholegrain mustard
Salt and pepper to taste
Steamed broccolini to serve

Classic Buttery Mash

Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
Gradually add milk and beat with a wooden spoon until smooth. Season with salt and pepper. Top with remaining butter, cover and keep warm

Meatballs

Combine all the ingredients except olive oil in a mixing bowl, season with salt and pepper. Roll mixture into golf ball size meatballs
Heat oil in a large nonstick frying pan over medium-high heat. Cook meatballs in batches until golden and cooked through. Keep warm in a low oven until ready to serve

Creamy Mustard Butter Sauce

Melt half the butter over medium heat. Add garlic, cook for 1 minute or until butter is foaming and garlic fragrant. Stir in flour and cook for a further minute
Whisk in white wine and Dijon. Reduce heat and simmer until reduced by half. Stir in stock and sugar, simmer uncovered for 5 minutes
Slowly whisk in remaining butter 1-2 cubes at a time, until sauce thickens and becomes glossy. Stir through wholegrain mustard. Season to taste. Serve over meatballs, broccolini and mash

Tips

Choose a potato that’s good for mashing, such as Sebago or Desiree.

Removing excess moisture from the potatoes is essential for a creamy mash. Use the residual heat from your cooking pot to dry out any remaining water from the drained potatoes. Shaking the pan occasionally encourages extra release of built up steam.

For an extra silky mash, use a potato ricer or drum sieve to mash the potatoes. Both available from good kitchen stores.

Store prepared mashed potatoes in a refrigerator in a sealed container for 2-3 days. Reheat in the microwave or in a pan over low heat. You may need to add an extra few tablespoons of milk and butter to create the silky smooth texture.

Store sauce in a sealed container in the refrigerator for 2-3 days. Reheat in the microwave or over low heat in a saucepan. This sauce is also great served with roast meats or steamed vegetables.

Made with Western Star

Original Salted Butter