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1. Place the potatoes in an 8 quart pot, cover with cold water and add the salt. Bring to a boil, cover, and cook until tender, about 15-20 minutes. 2. Strain the water from the potatoes, return them to the pot, and allow them to stand for 5 minutes. Pass the potatoes through a ricer and back into the pot. 3. Turn the heat to low and whisk in the mustard, mustard seeds, salt and pepper to taste and enough hot stock to make the potatoes smooth and creamy in texture. 4. Stir in the chopped parsley and serve immediately. Recipe by: Chef, Susan Weaver, Fifty Seven Fifty Seven Restaurant Posted to MC-Recipe Digest V1 #381 by "Matthew Petrich"
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 8 (47%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 253.5mg||9 %|
|Potassium 46.7mg||1 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 1g|
|Protein 1g||1 %|
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Calories per serving: 17
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