Mashed Idaho Potatoes with Mustard Seeds

By Chef Susan Weaver


4 lbs Idaho potatoes (90 count)

1 tsp salt

2 tbsp mustard seeds

2 c TURKEY or low-sodium chicken stock

1/4 c Dijon-style mustard

1/4 c parsely, chopped fresh

To taste salt and freshly ground pepper


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 poultry stock in a separate saucepan.

Strain potatoes, then return to saucepan and stir briefly over moderate heat to dry. (3-4 minutes)

Mash the potatoes, then whip with an electric mixer, adding poultry stock gradually, until absorbed.

Stir in mustard and seeds, season to taste with salt and pepper. Stir in parsley just before serving.

Nutrition Facts

Total Calories 142

Total Fat 1 g

Cholesterol 0 g

Sodium 384 mg

Total Carbohydrates 29 g

Protein 4 g