Mashed Potatoes with Mustard Seeds

INGREDIENTS:4 lbs. Idaho potatoes
1 tsp. salt
2 Tbsps. mustard seeds
2 cups chicken stock
¼ cup Dijon-style mustard
Salt and freshly ground pepper, to taste
¼ cup fresh parsley, choppedDIRECTIONS:1. Cut potatoes into quarters and place in a large saucepan with salt and water to cover.

2. Bring to a boil, then reduce heat to simmer, and cook until potatoes are softened, about 15 to 20 minutes.

3. To toast mustard seeds, heat a small frying

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