Mustard whipped potatoes

Yield: 1 Servings

Measure Ingredient
4 \N Idaho potatoes,peeled & chopped
½ \N Tsp.salt
¼ cup Dijon mustard
2 tablespoons Toasted mustard seeds
2 cups Hot chicken stock (up to 3)
\N \N 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.

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