Yield: 6 Servings
|1½ pounds||Red potatoes|
|⅓ cup||Whipping cream|
|2 tablespoons||Dijon mustard|
|¼ cup||Fresh mint or parsley, chop|
Place potatoes in pot of cold salted water to cover. Bring to boil and boil for about 10 minutes, or until just tender. Drain well.
Slice potatoes thinly and return to pot. In a small bowl, mix together cream and mustard. Stir into potatoes.
Simmer over a low heat until sauce is slightly thickened and partially absorbed by potatoes. Stir in mint. Season with salt and pepper, if needed.
[if you like garlic, peel and slice three cloves and cook along with the potatoes]
Source: Source: Food & Drink magazine, Autumn 94, by Liquor Control Board of Ontario, Canada. Article by Lucy Waverman Fall Feast menu:
Fall Feast - Corn Chowder
Fall Feast - Pork Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes [above] Fall Feast - Pavlova