| 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" <[email protected]> on Jan 20, 97.
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