| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Side, Dishes |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Idaho potatoes, peeled and chopped |
| 1 1/2 |
ts |
Salt |
| 1/4 |
c |
Dijon mustard |
| 2 |
tb |
Mustard seed, toasted |
|
|
Salt, to taste |
|
|
Pepper, to taste |
| 2 1/2 |
c |
Chicken stock, hot |
| 1/4 |
c |
Fresh parsley, chopped |
INSTRUCTIONS
1. Place the potatoes in an 8 quart pot, cover with cold water and add the
salt. Bring to a boil, cover, and cook until tender, about 15-20 minutes.
2. Strain the water from the potatoes, return them to the pot, and allow
them to stand for 5 minutes. Pass the potatoes through a ricer and back
into the pot. 3. Turn the heat to low and whisk in the mustard, mustard
seeds, salt and pepper to taste and enough hot stock to make the potatoes
smooth and creamy in texture. 4. Stir in the chopped parsley and serve
immediately.
Recipe by: Chef, Susan Weaver, Fifty Seven Fifty Seven Restaurant
Posted to MC-Recipe Digest V1 #381 by "Matthew Petrich" <MPETRIC@msn.com>
on Jan 20, 97.
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