"wild" potatoes

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
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

Similar recipes