Sweet Heat Mustard & Bacon Creamed Smashed Potatoes

Talk about your comfort food—this potato dish is definitely it! Try with a side of ham or brisket—trust me, these “Smashed Potatoes” will steal the show!

Prep Time:  20 minutes
Cook Time:  20 minutes

  • 2-1/2 pounds small red new potatoes, unpeeled, quartered
  • ½ cup Fischer & Wieser Sweet Heat Mustard
  • ½ cup whipping cream
  • 3 tablespoons unsalted butter, melted
  • 6 slices applewood-smoked bacon, cooked until crisp, then crumbled
  • 1-2 teaspoons sea salt
  • ¼ teaspoon freshly ground black pepper
  • parsley sprigs for garnish

Place the unpeeled potato quarters in a heavy 6-quart saucepan. Add cold water to cover and bring to a boil over medium high heat. Simmer until potatoes are very soft, about 20 minutes. While potatoes are cooking, combine the Fischer & Wieser Sweet Heat Mustard, whipping cream, melted butter and crumbled bacon in a medium sized bowl. Whisk to blend well; set aside. Drain the potatoes in a colander and immediately return them to the pan. Using a potato masher, smash the potatoes, leaving them a little chunky. Stir in the mustard mixture, blending well. Add salt and black pepper to taste. Serve hot. Garnish with parsley sprigs. Serves 6 to 8

Popularity: 8%

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admin on June 25th 2009 in Sides

Spicy German Potato Salad

This really tasty potato salad is the essence of the Texas Hill Country with the bold, underlying taste of whole grain mustard and just a hint of spice. Make it up to a day ahead for your next barbecue!

Prep Time:  20 minutes
Cook Time:  18-20 minutes
Chill Time:  4-8 hours

  • 10 medium–sized new potatoes, about two pounds, halved and sliced into bite–sizes pieces
  • 3 hard-boiled eggs, peeled and chopped
  • 3 green onions, chopped, including green tops
  • 1/3 cup Fischer & Wieser  Sweet, Sour and Smokey Mustard Sauce
  • 1/4 cup mayonnaise
  • 1/4 cup dill relish

Place sliced potatoes in a heavy 4-quart saucepan; add cold water to cover. Bring the potatoes to a boil over medium heat; cook until potatoes are tender, about 18–20 minutes. Drain potatoes in colander and run under cold water until they are cool enough to handle. Transfer potatoes to a medium–sized bowl; add chopped eggs and green onions. In a separate bowl, combine Fischer & Wieser  Sweet,  Sour and Smokey Mustard Sauce, mayonnaise and dill relish; stir until well blended. Fold the sauce mixture into the potatoes, coating well. Refrigerate until well chilled, 4-8 hours, before serving. Serves 4–6

Popularity: -0%

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admin on April 18th 2007 in Sides