4-6 Med-Large Red or White Potatoes, boiled and sliced
1/4-1/3 cup Drippings from roasted chicken
1/2 tsp dried, ground Mustard
1 tsp grainy Mustard
1 tsp fresh cracked Pepper
1/8 cup Cream
Wash potatoes well and slice in thick 3/4″ slices.
Boil in salted water for 5 -7 minutes until just fork-soft.
Drain well and place slices in large bowl.
While the potatoes boil, place sauce ingredients in a small pan.
Stir and warm to combine well. Do not boil.
Top the drained potatoes with the sauce and stir to combine.