Porcini Mashed Potatoes
photo by Dr. Jenny
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄4 cup dried porcini mushrooms
- 5 medium yukon gold potatoes
- 3 -4 cloves garlic
- 1⁄2 cup heavy cream
- 1 tablespoon olive oil
- 1⁄4 teaspoon ground nutmeg
- salt
- pepper
directions
- Place the dried mushrooms in a small bowl and cover with water.
- Allow to reconstitute while potatoes cook.
- Thoroughly wash potatoes and leaving skin on, quarter them.
- Place quartered potatoes and garlic cloves in medium saucepan and cover with water.
- Cover pan and bring to a boil.
- Cook until potatoes are easily pierrced with a fork; drain.
- Place potatoes and cooked garlic in a large bowl, beat with mixer.
- Add cream, olive oil, and nutmeg.
- Drain mushrooms reserving the water.
- Coarsly chop mushrooms.
- Use enough of the reserved water to thin potatotes to desired consistency.
- Season with salt and pepper to taste, stir in mushrooms.
- Serve immediately.
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Reviews
-
A wonderful recipe: my new favourite mashed potato recipe! Very creamy, very flavoursome, totally delicious, easy to make and low fat! I’d never cooked garlic in with the potatoes before but – as a garlic lover – I’ll be doing that more often in future with other recipes! I used purple skinned, rather sweet organic potatoes which I peeled before quartering but otherwise I followed the recipe exactly. The flavours from the porcini mushrooms, nutmeg, olive oil and garlic blended beautifully giving these potatoes a flavour quite unlike any mashed potatoes I’ve eaten before. We all loved them. Thanks for posting this fabulous recipe, Paula!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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