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Creamy Mustard and Fennel Potatoes

Recipes for Home and Restaurant

by Nadine Lloyd

Creamy Mustard Fennel Potatoes Recipe by Nadine Lloyd


(Serves 2-4)

  • 4 - 5 large kipfler potatoes – sliced

  • 500ml (1.1pt) cream

  • 2 bay leaves

  • ½ fennel bulb – sliced

  • 1 teaspoon mustard powder

  • ½ teaspoon mustard seeds

  • Salt and pepper – to taste


Boil the potatoes for 5-8 minutes.

Drain and set aside.

In a medium-sized saucepan, heat the cream, bay leaves, fennel, mustard powder, mustard seeds, salt, and pepper together.

Allow to simmer for 2-3 minutes.

Add the par-boiled potatoes.

Simmer for a further 8-10 minutes, or until the potatoes become soft.

Remove the bay leaves.

Garnish with fennel sprigs.

Serve hot with cracked pepper.

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