Yield: 10 cups
| Measure | Ingredient |
|---|---|
| 6 pounds | Russet Potatoes; peeled, cut into 1" pieces |
| 1 teaspoon | Salt |
| 12 tablespoons | Unsalted Butter |
| 1 pounds | Wild Mushrooms; such as oyster, porcini, morels, or chantrelles; chopped |
| 1¾ cup | Half-And-Half |
| Pepper | |
| Fresh Parsley; minced |
Place potatoes and 1 ts salt in a large pot. Add enough cold water to cover. Boil until potatoes are tender, about 40 minutes. Drain well.
Transfer to a bowl. Mash with a potato masher. Melt 6 tb butter in a heavy large skillet over medium-high heat. Add mushrooms and saute until golden, about 8 minutes. Cook remaining 6 tb butter in a heavy medium saucepan over medium-high heat until golden brown, stirring frequently, about 3 minutes. Add half-and-half and simmer 1 minute.
Add mushrooms and simmer 1 minute. Add mixture to mashed potatoes.
Season with salt and pepper. Stir until blended. Sprinkle with parsley and serve.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA