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Prep Time: 10 minutes, Cook Time: 25 minutes, Serves 6
5 lb. organic Yukon Gold Potatoes, scrubbed and cut into quarters 2 Tbsp. sea salt 4 Tbsp. Henry's Organic Unsalted Butter 1 to 2 cloves garlic, minced 1/2 c. organic, plain yogurt 1 Tbsp. Henry's Stone-ground Mustard 2 Tbsp. yellow and black mustard seeds Sea salt and pepper, to taste 1/4 c. organic flat leaf parsley, chopped Place potatoes in a large soup pot. Cover with cold water. Add two tablespoons salt to water. Cover and bring to a boil. Turn heat to a simmer, cook until potatoes are fork tender. Drain potatoes, and put back into pot. Rough mash with back of a spoon or fork. Add butter, garlic, yogurt, mustard, mustard seeds, and salt and pepper to taste. Gently mix together. Garnish with parsley. |
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