MUSTARD WHIPPED POTATOES

4 Idaho potatoes, peeled and chopped
1/2 tsp. salt
1/4 cup Dijon mustard
2 Tnsp. toasted mustard seeds
2 to 3 cups hot chicken stock
salt and pepper (to taste)
1/4 cup fresh parsley, finely chopped

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 and stock. Stir until smooth. Season with salt and pepper; add parsley before serving.

Serves 4
Source: Self Magazine, March 1997