Boudin Potato Tots with Smoked Bourbon Mustard | Idaho Potato Commission

Ingredients

• Handful of applewood or hickory chips
• 1 cup Creole mustard or brown mustard
• 1 tablespoon bourbon
• 1 pound pork shoulder, cut into 1-inch cubes
• 1/2 pound pork liver, cut into 1-inch cubes
• 2 celery stalks, trimmed and chopped
• 1 green bell pepper, stemmed, seeded and chopped
• 1 small onion, chopped
• 6 garlic cloves, coarsely chopped
• 1 poblano, stemmed, seeded and chopped
• 1 1/2 jalapeños, stemmed, seeded and chopped
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1/2 tablespoon white pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• 1/4 teaspoon curing salt
• 1/2 cup fresh parsley, chopped
• 1/2 cup scallions, chopped (white and green parts)
• 3 Idaho® Russet Potatoes, baked and cooled
• 1 tablespoon potato starch, plus more as needed
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 cup fresh chives, brunoised
• 2 1/2 cups Boudin (see recipe)
• Vegetable oil for brushing
• Smoked Bourbon Mustard (see recipe) for serving
• Ketchup for serving (optional)