A terrific Thanksgiving Day mashed potato recipe that will compliment any type of turkey you prepare. Smooth and creamy mashed potatoes will be the hit of any Thanksgiving Day table. Happy Thanksgiving!

4 pounds Idaho potatoes (90 count)

1 teaspoon salt

2 Tablespoons mustard seeds

2 cups TURKEY or low-sodium chicken stock

1/4 cup Dijon-style mustard

1/4 cup parsley, chopped fresh

To taste salt and freshly ground pepper

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 poultry stock in a separate saucepan.

5. Strain potatoes, then return to saucepan and stir briefly over moderate heat to dry. (3-4 minutes).

6. Mash the potatoes, then whip with an electric mixer, adding poultry stock gradually, until absorbed.

7. Stir in mustard and seeds, season to taste with salt and pepper. Stir in parsley just before serving.

Recipe and photo courtesy of the Idaho Potato Commission. Recipe adapted from Chef Chef Susan Weaver of the restaurant 5757 at the Four Seasons Hotel, New York City.

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