Mashed Potatoes With Chanterelles and White Truffle Oil

Trinkets's Note:

Sounds a bit decadent but it's not, especially if you find fresh chanterelles growing in your yard. Just a tiny drop or two of white truffle oil will send your mashed potatoes over the edge, with or without the extravagant mushrooms! Splurge, you deserve it!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 10 -12 new potatoes
• 15 -20 fresh chanterelle mushrooms
• 3 garlic cloves , minced
• 2 tablespoons olive oil
• ¼ cup fresh parsley , chopped
• 2 -4 tablespoons butter
• 1 teaspoon white truffle oil
• 1 cup chicken broth
• kosher salt
• fresh ground white pepper

Directions:

1. Boil the potatoes until very soft, drain and return to the pot.
2. Mash the potatoes and stir in the butter then the chicken broth, adding 1/4 cup at a time. You may not need the entire cup. Stir until you get the consistency you like.
3. Heat a frying pan and add the olive oil.
4. Saute the mushrooms and garlic and season with salt and pepper.
5. When the mushrooms are soft, which will take about 15 minutes, add this mixture to the mashed potatoes and drizzle with the truffle oil. Serve and top with parsley.