Dijon mustard and mustard seeds give pizzazz to mashed potatoes. Toasting the mustard seeds brings out the flavor, so do not overlook this step.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 4 pounds potatoes
- 1 teaspoon salt
- 2 Tablespoons mustard seeds
- 2 cups chicken stock (low-sodium optional)
- 1/4 cup Dijon-style mustard
- Salt and freshly ground pepper to taste
- 1/4 cup fresh chopped parsley
Preparation:
Cut potatoes into quarters and place in a large saucepan with salt and water to cover. Bring to a boil, then reduce heat to simmer, and cook until potatoes are softened, about 15 to 20 minutes.
To toast mustard seeds, heat a small frying pan over high heat, then remove from burner. Pour seeds into pan and cover. (Seeds will start to pop.)
Heat chicken stock in a separate saucepan.
Strain potatoes, then return to saucepan and stir briefly over moderate heat to dry, 3 to 4 minutes. Mash the potatoes, then whip with an electric mixer, adding chicken stock gradually, until absorbed. Stir in mustard and seeds, season to taste with salt and pepper, and stir in parsley just before serving.
Yield: 12 servings
Recipe Source: Idaho Potato Commission
Reprinted with permission.
To toast mustard seeds, heat a small frying pan over high heat, then remove from burner. Pour seeds into pan and cover. (Seeds will start to pop.)
Heat chicken stock in a separate saucepan.
Strain potatoes, then return to saucepan and stir briefly over moderate heat to dry, 3 to 4 minutes. Mash the potatoes, then whip with an electric mixer, adding chicken stock gradually, until absorbed. Stir in mustard and seeds, season to taste with salt and pepper, and stir in parsley just before serving.
Yield: 12 servings
Recipe Source: Idaho Potato Commission
Reprinted with permission.
