• 2 lbs. red new potatoes
  • 1 medium onion, diced
  • 6 Tablespoons butter, softened
  • 2 Tablespoons cream
  • 3 Tablespoons Dulcet Creole Mustard
  •  Sea salt


  1. Wash the potatoes well and cut the potatoes into quarters, leaving the skins on.
  2. Place in salted water and cook on stove at a low boil.
  3. While the potatoes are cooking, place 2 Tablespoons of butter in a sauté pan over medium heat.
  4. Add the onion, and cook until golden brown, approximately 10-15 minutes, stirring occasionally.
  5. Turn the heat to low and add the mustard and the cream to heat, then remove from heat.
  6. When the potatoes are cooked through, drain well and place in mixer fitted with the paddle attachment, or use a hand mixer.
  7. Add the remaining 4 Tablespoons of butter to the potatoes and mix to combine.
  8. Add the onion mixture and season with sea salt to taste.
Serves 4 to 6.

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