Red Potatoes with Arugula

1  lb.		baby red potatoes, halved if bigger than a mouthful
1  pinch		Kosher salt
1/4  cup		heavy cream
1/4  cup		chicken stock
2  tablespoons		Dijon mustard
1  tablespoon		unsalted butter
1  pinch		Freshly ground black pepper
3  cups		big handfuls of baby arugula

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Put the potatoes in a large pot and add enough water to cover by 2 inches. Season the water well with salt and bring to a boil. Cook until the potatoes are tender when pierced with a knife, about 20 minutes. Drain them and let the moisture steam off.

In a medium saute pan, whisk together the cream, stock, and mustard. Reduce by one-third over high heat, about 5 minutes. Add the potatoes and toss to coat. Stir in the butter and season with salt and pepper to taste. When the cream comes to a simmer, add the arugula. Continue to cook until the arugula is completely wilted, about 45 seconds.