Potato And Cremini Mushroom Mash

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 11 tablespoons unsalted butter, divided
• 1 1/2 lbs cremini mushrooms, thinly sliced
• 1/2 cup chopped shallot
• 5 lbs baking potatoes, peeled and cut into 2-inch chunks
• salt
• fresh ground black pepper
• 2/3 cup heavy cream, heated until steaming hot
• 2 tablespoons chopped fresh parsley

Recipe

• 1 melt 3 tablespoons butter in a large skillet over medium heat.
• 2 add half of the mushrooms; cook until they have reduced in volume to make room for the remaining mushrooms (about 6 minutes).
• 3 stir in the remaining mushrooms; cook, uncovered, stirring occasionally; until all the mushrooms are tender and the juices have evaporated (10 minutes).
• 4 during the last 3 minutes, stir in the shallots; season with salt and pepper.
• 5 keep the mushrooms warm.
• 6 meanwhile, place the potatoes in a large pot and add enough lightly salted cold water to cover the potatoes by 1 inch.
• 7 cover and bring to a boil over high heat; decrease the heat to medium-low and set the lid aslant.
• 8 cook until the potatoes are tender when pierced with the tip of a sharp knife (about 25 minutes).
• 9 drain the potatoes well and return to the pot.
• 10 to remove excess moisture and encourage fluffier potatoes, stir the potatoes over medium-low heat until they begin to film the bottom of the pot (about 2 minutes).
• 11 remove from the heat; add the remaining 8 tablespoons butter to the potatoes.
• 12 using a potato masher or a handheld electric mixer, mash the potatoes, adding enough hot cream to reach the desired consistency.
• 13 stir about 2/3 of the mushrooms into the potatoes; transfer to a serving dish and top with the remaining mushrooms; sprinkle with parsley and serve hot.