Mustard party

Name: Mustard party
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g floury cooking potatoes (e.g. Afra); 7-10 Tbsp Salt; 50 g Butter or margarine; 25 g Flour; 200 g Whipped cream; 1 TEASPOON Instant vegetable stock; 6 Eggs (size M); 150 ml Milk; 1/2 bunch Chives; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp white pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g floury cooking potatoes (e.g. Afra)
7-10 Tbsp Salt
50 g Butter or margarine
25 g Flour
200 g Whipped cream
1 TEASPOON Instant vegetable stock
6 Eggs (size M)
150 ml Milk
1/2 bunch Chives
7-10 Tbsp grated nutmeg
2 TABLESPOONS medium hot mustard
7-10 Tbsp white pepper

Directions

1
Wash, peel and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Melt 25 g fat in a pot. Sprinkle flour over it and sweat while stirring. Deglaze with 300 ml water and cream and bring to the boil.
2
Stir in the stock, let it simmer at low heat for about 10 minutes, stirring frequently. Cook eggs in boiling water for about 7 minutes. Heat milk and 25 g butter. Wash chives, dab dry and cut into rings.
3
Drain the potatoes and let them evaporate briefly. Add milk mixture and mash everything to a puree. Season to taste with salt and nutmeg. Drain eggs, rinse with cold water and peel. Flavour sauce with mustard, salt and pepper.
4
Arrange eggs with mustard sauce and mashed potatoes. Sprinkle with chives.