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MASHED POTATOES W/ CRIMINI MUSHROOMS




Source of Recipe


Bon Appétit December 2003


List of Ingredients




5 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes
8 tablespoons (1 stick) butter
2/3 cup (or more) whole milk
1 1/2 pounds crimini mushrooms, thinly sliced
1/2 cup chopped shallots

2 tablespoons chopped fresh chives



Recipe



Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain potatoes. Return to same pot. Stir over medium heat until excess moisture evaporates, about 1 minute; remove from heat. Add 5 tablespoons butter to potatoes; mash well. Add 2/3 cup milk and mix, adding more milk by tablespoonfuls to reach desired consistency. Season potatoes to taste with salt and pepper.
Melt 3 tablespoons butter in large skillet over medium-high heat. Add half of mushrooms; sauté until beginning to soften, about 3 minutes. Add remaining mushrooms and shallots. Sauté until juices evaporate and mushrooms brown, about 12 minutes; season with salt and pepper. (Potatoes and mushrooms can be prepared 2 hours ahead. Let stand separately at room temperature. Rewarm separately over medium heat before continuing.)

Mix 2/3 of mushrooms into potatoes. Mound in bowl. Top with remaining mushrooms; sprinkle with chives.



Makes 8 servings.