\"wild\" potatoes
10 cups
Ingredients
| Quantity | 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 | ||
Directions
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