- 1 lb Idaho potatoes
- 2 tbsp mustard seed (optional)
- 2 cups chicken stock
- 1/4 cup Bertman Original Ball Park Mustard
- 1/4 cup chopped parsley
- 1 pinch salt and pepper
Peel, quarter and bowl Idaho potatoes. Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn one shade darker. Take off burner and set aside. Heat chicken stock in pan. Drain, mash and whip potatoes. Add chicken stock slowly. Add Bertman Original Ball Park Mustard and mustard seeds. Add salt and pepper for flavor. Stir in parsley before serving.