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.
Total Calories 142
Total Fat 1 g
Cholesterol 0 g
Sodium 384 mg
Total Carbohydrates 29 g
Protein 4 g