INGREDIENTS:4 lbs. Idaho potatoes
1 tsp. salt
2 Tbsps. mustard seeds
2 cups chicken stock
¼ cup Dijon-style mustard
Salt and freshly ground pepper, to taste
¼ cup fresh parsley, choppedDIRECTIONS:1. Cut potatoes into quarters and place in a large saucepan with salt and water to cover.
2. Bring to a boil, then reduce heat to simmer, and cook until potatoes are softened, about 15 to 20 minutes.
3. To toast mustard seeds, heat a small frying pan over high heat, then remove from the burner. Pour seeds into the pan and cover (seeds will start to pop).
4. Heat chicken stock in a separate saucepan.
5. Strain potatoes, then return to saucepan and stir briefly over moderate heat to dry (3–4 minutes).
6. Mash potatoes, then whip with an electric mixer, adding chicken stock gradually, until absorbed.
7. Stir in mustard and seeds, season to taste with salt and pepper, and stir in parsley just before serving.SERVINGS:12 servingsFrom:Recipe from The Idaho Potato Commission
