Mashed Potatoes with Crimini Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
1. 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.
2. 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.)
3. Mix 2/3 of mushrooms into potatoes. Mound in bowl. Top with remaining mushrooms; sprinkle with chives.
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