Potato and Cremini Mushroom Mash

From Rick Rodgers Celebrations 101.

• Ready In: 1 hr 25 mins
• Serves: 10

Ingredients

• 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
•  salt
•  fresh ground black pepper
• 2⁄3 cup heavy cream, heated until steaming hot
• 2  tablespoons  chopped fresh parsley

Directions

1. Melt 3 tablespoons butter in a large skillet over medium heat.
2. Add half of the mushrooms; cook until they have reduced in volume to make room for the remaining mushrooms (about 6 minutes).
3. Stir in the remaining mushrooms; cook, uncovered, stirring occasionally; until all the mushrooms are tender and the juices have evaporated (10 minutes).
4. During the last 3 minutes, stir in the shallots; season with salt and pepper.
5. Keep the mushrooms warm.
6. Meanwhile, place the potatoes in a large pot and add enough lightly salted cold water to cover the potatoes by 1 inch.
7. Cover and bring to a boil over high heat; decrease the heat to medium-low and set the lid aslant.
8. Cook until the potatoes are tender when pierced with the tip of a sharp knife (about 25 minutes).
9. Drain the potatoes well and return to the pot.
10. 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).
11. Remove from the heat; add the remaining 8 tablespoons butter to the potatoes.
12. Using a potato masher or a handheld electric mixer, mash the potatoes, adding enough hot cream to reach the desired consistency.
13. 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.