Mashed Potatoes with Organic Mushroom Gravy

A compliment to roasted meats, vegetarian entrees or hearty winter greens.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 5  baking potatoes
• 1⁄4 lb butter, sliced
• 1⁄2 cup heavy cream
•  salt
• 5  organic domestic mushrooms, sliced
• 2  tablespoons  pure olive oil
• 2  cloves garlic, sliced
• 1  teaspoon red pepper flakes
• 1  tablespoon flour
• 1  cup  whole milk
•  salt

Directions

1. Peel potatoes and dice into equal pieces.
2. Place in a pot with cold water, covering the potatoes by two inches.
3. Boil until tender.
4. Potatoes are overcooked if water is cloudy and white.
5. Drain and place potatoes in a mixing bowl.
6. Add sliced butter.
7. Warm heavy cream slowly in the same pot.
8. Whip potatoes and butter til smooth or to desired consistency.
9. Slowly add cream.
10. Salt to taste.
11. In a large saute pan, add 2 Tbsp of pure olive oil or enough oil to cover the bottom of the pan evenly.
12. Heat oil on high.
13. When the oil begins to ripple, add the sliced mushrooms.
14. Without moving the mushrooms, allow them to brown til golden.
15. Turn mushrooms and do the same on the other side.
16. Turn heat to low and add sliced garlic and red pepper flakes.
17. When garlic is lightly golden, drain excess oil from pan.
18. Dust pan with flour and whisk in milk.
19. Whisk til gravy consistency and salt to taste.
20. If too thick, adjust with more milk, and if too thin, continue to reduce liquid over low heat.