Mustard Mashed Potatoes

To give the dish a more rustic appeal, the potatoes are left unpeeled and are coarsely mashed after cooking.

Ingredients

1 1/2 pounds small Yukon Gold potatoes (unpeeled)		Coarse salt
1/4 cup plus 1 tablespoon extra-virgin olive oil		1/4 cup plus 2 tablespoons chicken stock
2 tablespoons coarsely chopped fresh flat-leaf parsley		2 tablespoons whole-grain mustard

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1
Place potatoes in a 4-quart saucepan; cover with water by 2 inches and add salt
2
Bring to a boil over high heat, then reduce heat and simmer until potatoes are tender when pierced with the tip of a sharp knife, about 22 minutes
3
Drain potatoes in a colander and return to hot pot for 2 minutes to dry out, shaking pan occasionally
4
Mash with a potato masher; add mustard, oil, stock, and parsley
5
Blend with masher to combine; season with salt
6
Serve warm.