INGREDIENTS:4 lbs. Idaho potatoes 1 tsp. salt 2 Tbsps. mustard seeds 2 cups chicken stock ¼ cup Dijon-style mustard Salt and freshly ground pepper, to taste ¼ cup fresh parsley, choppedDIRECTIONS:1. Cut potatoes into quarters and place in a large saucepan with salt and water to cover. 2. Bring to a boil, then reduce heat to simmer, and cook until potatoes are softened, about 15 to 20 minutes. 3. To toast mustard seeds, heat a small frying pan over high heat, then remove from the burner. Pour ...
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