Porcini Mashed Potatoes
"A wonderful way to savor the flavor of porcini mushrooms. These mushrooms have a strong flavor and a little will go a long way."
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
-
What a pleasant change from the ordinary. Good old mashed potatoes elevated to another level of deliciousness :-) Thank you. -
Oh wow! These potatoes were delicious. Easy to make with incredible flavor. I followed the recipe exactly as posted and would make no modifications. I will definitely make this recipe again. DH and I LOVED it! Made for ZWT4. -
These were delcious. I liked having the garlic cooked in and mashed with the potatoes and the nutmeg is a nice touch. My store didn't have dried porcinis today so I used dried chanterelles instead. Thanks for posting this keeper. -
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.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
