Yield: 1 Servings
|4||Idaho potatoes,peeled & chopped|
|¼ cup||Dijon mustard|
|2 tablespoons||Toasted mustard seeds|
|2 cups||Hot chicken stock (up to 3)|
|Salt & pepper to taste|
|¼ 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 EAT-L Digest 04 Mar 97 by Ali Bello <Vbell2623@...> on Mar 4, 1997.