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Potatoes Dressed in Crimini Mushrooms
5 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes
8 T butter
2/3 c (or more) whole milk
1 1/2 pounds crimini mushrooms, thinly sliced
1/2 c chopped shallots
2 T chopped fresh chives
Cook potatoes in large pot of boiling salted water until tender, drain potatoes and return to same pot. Stir over medium heat until excess moisture evaporates, 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 then add remaining mushrooms and shallots. Sauté until juices evaporate and mushrooms brown, about 12 minutes, season with salt and pepper.
Mix 2/3 of mushrooms into potatoes. Mound in bowl. Top with remaining mushrooms and sprinkle with chives.
Makes 8 servings. |
