Recipe - Mustard Whipped Potatoes

4 Idaho potatoes,peeled &
chopped
One half Tsp.salt
One fourth cup Dijon mustard
2 tablespoon Toasted mustard seeds
2 cup Hot chicken stock (up to 3)
Salt & pepper to taste
One fourth cup Fresh parsley,finely chopped

Source:Self Magazine/March 1997

Boil potatoes in salted water until tender,about 15 to 20 minutes.
Drain,allow potatoes to stand for 5 minutes,then pass through ricer. Return
potatoes to pot. At low heat,add mustard seeds & stock. Stir until smooth.
Season with salt & pepper;add parsley before serving. Serves 4

Posted to EATL Digest 04 Mar 97 by Ali Bello Vbell2623@AOL.COM on Mar 4,
1997.