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Slice potatoes in half lengthways and place into a large pot. Break sprigs of rosemary into halves and add to pot.
Add in garlic, mustard, vinegar, butter and stock to pot and stir through. Put pot over heat and bring to a boil. Turn down heat and allow pot to simmer for 30 minutes or until potatoes are soft.
Scoop potatoes out of pot and put onto serving plate. Leave liquid in pot on stove. Add extra butter to pot and continue to reduce to make gravy.
Spoon extra mustard seeds over potatoes and sprinkle with extra rosemary sprigs.
Pour thickened gravy over potatoes and serve.