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Kitchen Notebook

November 20, 2019

Cream of Mushroom Mashed Potatoes

40 Mins

 

  • 2 lbs Yukon Gold Potatoes, peeled and diced
  • 8 oz Cremini Mushrooms, stems trimmed, sliced thinly
  • 8 Tbsp Butter
  • 2 cups Cream or Milk
  • Sea Salt and Pepper

 

Bring a large pot of salted water to a boil over a high flame. 

Add potatoes and cook 20-25 minutes, until easily pierced with a fork. 

Meanwhile, in a large sauté pan, melt 2 tablespoons butter over a medium flame. Add mushrooms with a pinch of sea salt; and stir. Continue to cook, while stirring, about 6 minutes, until lightly browned. 

Add cream or milk and simmer over a low flame until reduced by half, about 10 minutes. When potatoes are done, drain and return to the same pot over a low flame. Stir rapidly for 4 minutes. 

Remove from heat and add mushroom and cream mixture along with remaining butter and a pinch of sea salt and pepper. 

Mash together until desired consistency is achieved. 




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40 Mins Fall Side Thanksgiving Veg


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