Recipe - Fifty Seven Fifty Seven Mustard Whipped Potatoes

4 pound Idaho potatoes, peeled and
chopped
1 One half teaspoon Salt
One fourth cup Dijon mustard
2 tablespoon Mustard seed, toasted
Salt, to taste
Pepper, to taste
2 One half cup Chicken stock, hot
One fourth cup Fresh parsley, chopped

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 1520 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 MCRecipe Digest V1 #381 by "Matthew Petrich" MPETRIC@msn.com
on Jan 20, 97.