CHICKEN FRIED STEAK

Combine dry ingredients and set aside.

Pour buttermilk in a separate bowl.

Heat 2 cups oil in large cast iron pot over medium heat. Oil should not fill more than half of the pot.

Heat oil to 375º.

Cooking one steak at a time, place steak in the buttermilk and then the dry ingredients and coat. Repeat a second time.

Gently place in the hot oil and cook until golden brown on both sides, about 3-4 minutes per side. Repeat with each steak.

Place on a paper towel lined plate to soak up any excess grease.

Melt butter in a pot, then whisk in the flour to make the roux and stir for 2 minutes.

Add whole milk and whisk into the roux.

Cook for 10 minutes over low heat, whisking every few minutes.

Stir in the salt and pepper and set aside until ready to serve.

Place potatoes in a large pot covered with water.

Bring to a boil over high heat. Lower heat to medium and simmer for 35 minutes.

In a separate pot, heat the cream, milk and butter. Set aside until ready to use.

When the potatoes are done cooking, strain water off and place potatoes in a kitchen aid mixer with the whip attachment.

Whip on low speed for 20 seconds to break up the potatoes.

Add in the warm cream, milk, butter and salt. Whip on low speed until liquid is absorbed, about 30 seconds. Turn to medium-high and whip for 1 minute.

Add in the sour cream and scallions and mix to incorporate.

Place the mustard seeds in a pan and toast over medium heat for about two minutes.

Add remaining ingredients and simmer for about 5 minutes. Liquid should be reduced by half.

Remove from heat and cool. Store in the refrigerator.