Wild Mushroom Mashed Potatoes
The basic mashed potato recipe here is simply spruced up with the addition of wild mushrooms.
- 2 large Idaho potatoes, peeled and cut into 2-inch cubes
- 1 tablespoon kosher salt
- 3 tablespoons butter, divided
- ½ pound mixed wild mushrooms, trimmed and sliced
- 1 garlic clove, minced
- Salt and pepper, to taste
- ½ cup half-and-half
- 1 tablespoon chopped fresh parsley
Place the potatoes in a pot and cover with cold water by 1 inch. Add the kosher salt, and bring to a very gentle simmer. Cook very slowly for about 20 minutes or until the potatoes are fork tender.
Meanwhile, heat 1 tablespoon of the butter in a pan until it stops bubbling.
Add the mushrooms, garlic, and salt and pepper, and sauté until the water that releases from the mushrooms evaporates. Remove from heat.
Drain the potatoes very well. Mash the potatoes with the remaining butter and the half-and-half.
Season with salt and pepper, and fold in the mushrooms and parsley. Keep hot, and serve.
Keeping Mashed Potatoes Hot
There are some great tips for keeping mashed potatoes hot for long periods of time. After the potatoes are finished, transfer them to a heatproof container and cover well. Place the container in a pot filled with a few inches of water. Place the pot over a burner and heat the water until very hot, but don't let it boil. This will keep your potatoes hot without dirtying a pan.