Ingredients:
- 4
Idaho
- 1/2
teaspoon
Salt
- 1/4
cup
Ipswich
- 2/3
cup
Hot
- 1/4
cup
Fresh
-
Salt
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Directions:
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Boil potatoes in salted water until tender, about 15-20 minutes. Drain. Allow potatoes to stand for 5 minutes. Return to pot. At low heat add Ipswich Ale Mustard and stock. Mash to desired consistency. Season with salt and pepper, add parsley before serving.
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