Mushroom Mashed Potatoes my comfort food dinner tonight

[Guest guest]

Mushroom Mashed Potatoes

 

2 1/2 pounds Yukon Gold or russet potatoes, peeled and

cut into 1 inch chunks

salt to taste

3 tablespoons vegetable oil or olive oil

5 shallots, peeled, thinly sliced

1 small onion, peeled, chopped

1 package 3.5 ounces shiitake mushrooms, cleaned,

stems removed, cut into 1/2-inch dice

1 package 3.5 ounces cremini mushrooms, cleaned, cut

into 1/2 inch dice

4 tablespoons butter or margarine

black pepper to taste

 

Place the potatoes in a large pot. Cover them with

water. Sprinkle in about 2 teaspoons salt. Bring the

water to a boil. Cook for 30 to 35 minutes, until the

potatoes are fork-tender.

Meanwhile, in a medium skillet heat the oil over

medium heat.

Add the shallots, onion and shiitake and cremini

mushrooms. Turn the heat to medium-low and sauté for

25 to 30 minutes, stirring with a wooden spoon every

few minutes to make sure the shallots are not sticking

to the pan. The mushrooms will be nicely browned.

When the potatoes are soft, drain them. Mash them with

a hand masher, potato ricer or electric mixer until

they are fluffy and smooth. Immediately add the

margarine so it melts into the potatoes. Season with

salt and black pepper to taste.

Add the mushroom-shallot mixture with the oil it was

cooked in. Serve warm.

 

 

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