Mustard Mashed Potatoes

Servings: 2 | Serving size:about 1 cup

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes great leftovers.

3 quarts	water
8 ounces	Yukon Gold or red potatoes
2 tsp	olive oil
2 large	green onions (thinly sliced crosswise, keeping white and green parts separate)
2 tsp	Dijon mustard
1 tsp	Worcestershire sauce
1 tsp	maple syrup
1/16 tsp	dried tarragon (just a pinch)
2 Tbsp	non-fat buttermilk
2 Tbsp	2% milk
1/8 tsp	salt
to taste	fresh ground black pepper

Place the water in a large stock pot over high heat.

Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

Cook the potatoes about 15 - 20 minutes until slightly soft in the middle. They should give when squeezed.

While the potatoes are steaming, place the olive oil in a small skillet over medium heat. Add the white part of the green onions and sauté for 2 minutes, stirring frequently.

Add the mustard, Worcestershire, maple syrup, and tarragon, and whisk until well blended.

When the potatoes are done, remove from heat and drain water.

Place into large bowl and mash gently with a fork while adding the mustard sauce, buttermilk, milk, salt, and pepper. Just before serving, add the green tops of the green onions and fold into the potatoes.

Serve.