Butter & Wholegrain potatoes
Ingredients:
2 large handful of baby Salad Potatoes, cut in half & boiled
1 tsp wholegrain mustard seeds
1 tbsp salted butter
¼ cup light thickened cream
Method:
Boil the potatoes until boiled but not too soft, they need to have maintained their skin and shape. Once boiled, remove and place into a bowl with the remaining ingredients. Mix well, season to taste and serve.
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