Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Red potatoes
1/3 c Whipping cream
2 tb Dijon mustard
1/4 c Fresh mint or parsley, chop
Salt
Pepper

Place potatoes in pot of cold salted water to cover. Bring to boil
and boil for about 10 minutes, or until just tender. Drain well.

Slice potatoes thinly and return to pot. In a small bowl, mix together
cream and mustard. Stir into potatoes.

Simmer over a low heat until sauce is slightly thickened and partially
absorbed by potatoes. Stir in mint. Season with salt and pepper, if
needed.

[if you like garlic, peel and slice three cloves and cook along with
the potatoes]

Source: Source: Food Drink magazine, Autumn 94, by Liquor Control
Board of Ontario, Canada. Article by Lucy Waverman

Fall Feast menu:
Fall Feast - Corn Chowder
Fall Feast - Pork Tenderloin with Fall Vegetables
Fall Feast - Homestyle Potatoes [above]
Fall Feast - Pavlova

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