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.