Mashed Potatoes with Mustard Seeds

• 4 lbs. Potatoes (90 count)
• 1 t Salt
• 2 T Mustard seeds
• 2 c Chicken stock (low-sodium optional)
• 1/4 c Dijon-style mustard
• Salt and freshly ground pepper to taste
• 1/4 c 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.