Ingredients:

• 2-1/2 pounds small red new potatoes, unpeeled, quartered
• ½ cup Fischer & Wieser Sweet, Sour & Smokey 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

Instructions:

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, Sour & Smokey  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.