Shelly's Recipe

ROASTED PORCINI ON GARLIC MASHED POTATOES

Category: Mashed Potatoes

Garlic mashed potatoes:
2 lbs Yukon Gold potatoes, peeled and quartered
8 to 10 cloves garlic, halved
1 tsp salt
3/4 to 1 cup half-and-half or milk
tbsp unsalted butter
1/8 to1/4tsp cayenne pepper

Roasted porcini:
3 tbsp olive oil
2 tbsp balsamic vinegar
2 cloves garlic, minced
1 tsp fresh rosemary leaves
1 tsp fresh thyme leaves
1 tsp salt
3/4 tsp freshly ground black pepper
1 lbs porcini or portobello mushrooms, wiped clean and halved

To make potatoes: In large pan, cover the potatoes with water. Add the garlic and salt. Bring to a boil, reduce heat and simmer for about 25 minutes or until the potatoes are tender. Drain well and let stand for 5 minutes.

Place the potatoes and garlic in a food mill and puree to a fine consistency or mash with a pastry cutter. Heat the half-and-half and butter until steaming. Gradually add the milk mixture and cayenne to the mashed potatoes, continuing to stir until light and fluffy. Taste and adjust the seasoning. Set aside and keep warm.

To make mushrooms: In a large bowl, combine the oil, vinegar, garlic, rosemary, thyme, salt and pepper. Add the mushrooms and toss to coat; let stand for 20 minutes.

Preheat oven to 400 . Place the mushroom mixture in a large roasting pan. Roast 15 to 20 minutes or until the mushrooms begin to shrivel around the edges and brown lightly.

To serve: Spoon the mashed potatoes onto a platter, creating a shallow bowl for the mushrooms. Pour the mushrooms and their liquid onto the mashed potatoes.