4 medium potatoes, peeled and sliced
2 medium onions, diced
1 teaspoon salt
1 cup heavy whipping cream
1 cup boiling water
1 teaspoon prepared Dijon mustard
4 medium pita breads
Place the potatoes and onions in a large pot, with enough water to cover by 1 inch. Bring to a boil, reduce heat to medium-low, and cook until tender, about 15 minutes. Drain, cool and cut into cubes.
In a medium bowl, mix the whipping cream, boiling water, glaze mixture, mustard and pita breads.
Pour mixture into baked pockets.
Cover and let stand overnight in refrigerator.
Preheat oven on broiler setting. Preheat pizza oven to 220 degree F (80 degrees C).
Broil pita pockets within 20 minute of baking, or immediately, to keep warm.