Mashed Potatoes with Mustard Seeds


  • 4 pounds Idaho® potatoes (90 count)
  • 1 teaspoon salt
  • 2 tablespoons mustard seeds
  • 2 cups chicken stock (low-sodium optional)
  • 1/4 cup Dijon-style mustard
  • Salt and freshly ground pepper to taste
  • 1/4 cup parsley, chopped fresh


  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 burner. Pour seeds into pan and cover. (Seeds will start to pop.)
  4. Heat chicken stock in a separate saucepan.
  5. Strain potatoes, then return to saucepan and stir briefly over moderate heat to dry. (3-4 min.)
  6. Mash the potatoes, then whip with an electric mixer, adding chicken stock gradually, until absorbed.
  7. Stir in mustard and seeds, season to taste with salt and pepper, and stir in parsley just before serving.
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Yield: 12 servings
Calories: 142
Sodium: 384 mg
Fat: 1.2 g
Protein: 4.9 g
Cholesterol: 0

Susan Weaver
5757, Four Seasons Hotel

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