Prep 45 mins
Cook 40 mins
From Rick Rodgers Celebrations 101.
- 11 tablespoons unsalted butter, divided
- 1 1⁄2 lbs cremini mushrooms, thinly sliced
- 1⁄2 cup chopped shallot
- 5 lbs baking potatoes, peeled and cut into 2-inch chunks
- fresh ground black pepper
- 2⁄3 cup heavy cream, heated until steaming hot
- 2 tablespoons chopped fresh parsley
- Melt 3 tablespoons butter in a large skillet over medium heat.
- Add half of the mushrooms; cook until they have reduced in volume to make room for the remaining mushrooms (about 6 minutes).
- Stir in the remaining mushrooms; cook, uncovered, stirring occasionally; until all the mushrooms are tender and the juices have evaporated (10 minutes).
- During the last 3 minutes, stir in the shallots; season with salt and pepper.
- Keep the mushrooms warm.
- Meanwhile, place the potatoes in a large pot and add enough lightly salted cold water to cover the potatoes by 1 inch.
- Cover and bring to a boil over high heat; decrease the heat to medium-low and set the lid aslant.
- Cook until the potatoes are tender when pierced with the tip of a sharp knife (about 25 minutes).
- Drain the potatoes well and return to the pot.
- To remove excess moisture and encourage fluffier potatoes, stir the potatoes over medium-low heat until they begin to film the bottom of the pot (about 2 minutes).
- Remove from the heat; add the remaining 8 tablespoons butter to the potatoes.
- Using a potato masher or a handheld electric mixer, mash the potatoes, adding enough hot cream to reach the desired consistency.
- Stir about 2/3 of the mushrooms into the potatoes; transfer to a serving dish and top with the remaining mushrooms; sprinkle with parsley and serve hot.