Mustard Black Pepper Potatoes

• 10 -15 small red potatoes, quartered and unpeeled
• 1 cup shredded part-skim mozzarella cheese
• 1 cup shredded parmesan cheese
• 13 cup white wine
• 1 tablespoon McCormick's Montreal Brand steak seasoning
• 1 teaspoon ground mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons butter
• 12 teaspoon parsley flakes
• 1 pinch red pepper flakes
• 14 cup heavy cream
• 3 tablespoons water
• 14 teaspoon ground black pepper

1. Boil already quartered potatoes in lightly salted water until soft.
2. Drain and transfer to a skillet over high heat; add butter and stir until melted.
3. Mix all the ingredients except for the two cheeses in a small bowl.
4. Pour over the potatoes, stir and cook for 4 minutes Add the cheeses and stir; allow it to thicken a bit.
5. Lower the heat once the cheeses melt to very low and allow it to cook for 5 more minutes.
6. You can serve as-is or broil until golden brown and enjoy.

red potatoes, mozzarella cheese, parmesan cheese, white wine, ground mustard, onion powder, garlic, butter, parsley flakes, red pepper, heavy cream, water, ground black pepper

Taken from www.food.com/recipe/mustard-black-pepper-potatoes-289544 (may not work)