Horseradish Mustard Potato Cake

ingredients

• 5 lbs. Red bliss potatoes
• 1-quart heavy cream
• 1/2 lb. Unsalted butter
• Salt and pepper
• 8 oz. Stonewall Kitchen Horseradish mustard
• 6 eggs
• 4 cups Japanese Bread Crumbs (Panko)

directions

1. Slice and boil potatoes in salted water until done.
2. Mash with cream, salt and pepper and butter and allow to cool. Once cool, add Stonewall Kitchen Horseradish Mustard, eggs and breadcrumbs. Mix well and form into cakes.
3. Heat through in preheated oven at 350° for 12-15 minutes.