1 tbsp English mustard powder
2 tbsp water
2 tbsp vinegar
Mash or whisk the cooked and skinned potato until very smooth and silky. You may need to add a little vegetable stock or water.
Add the English mustard and vinegar to your own taste
Slowly add in 100 ml of vegetable oil then season with salt and pepper to taste
Serve with raw vegetable sticks
Sometimes called butter pie or whistler's pie
My late grandmother used to bake these for me in old Fray Bentos tins, to keep me sustained whilst thumbing back to the lake district from Blackpool in the early eighties.
In Lancashire they are known as whistler's, this name comes from the war years when meat was scarce. Meat and potato pies, a great Lancastrian tradition, suddenly had to be made with little or no meat at all.
If you had a pie you had to whistle if you came across a piece of meat, as the war went on, my mother said there was not a lot of whistling at the dinner table.
Only possible addition was a little cooked pig liver, bacon pieces or pig kidney.