Ingredients
The following ingredients have 6 Servings
- 2 pounds 3 ounces potatoes (such as russets or Yukon Golds, peeled and cut into 1 1/2-inch (4-cm) chunks)
- Salt (to taste)
- 7 ounces chanterelle mushrooms (brushed clean, the larger ones torn in half)
- 2 teaspoons chopped fresh thyme
- 1 tablespoon mild olive oil
- 2 tablespoons salted butter
- White pepper (to taste)
- 10 fluid ounces whole milk
Instruction
- Toss the potatoes and some salt in a large saucepan, add enough cold water to cover, and bring to a boil. Cook for 12 to 15 minutes, or until the potatoes are tender.
- Meanwhile, sauté the mushrooms and thyme in the oil and half the butter in a frying pan over a medium heat. Season well with salt and white pepper. Once the mushrooms have softened and released some of their liquid, remove the pan from the heat and set aside.
- Put the milk and the remaining butter in a small saucepan. Season with salt and pepper and then gently warm over low heat just until the milk is steaming. Do not let it boil.
- Drain the potatoes well and then return them to the hot pan, place it over low heat, and slide the pan back and forth over the burner for a minute or so to shake the potatoes and help evaporate any excess moisture. Press the potatoes through a ricer for best results or use a handheld potato masher.
- Stir the buttery milk mixture into the potatoes, a little at a time, using a wooden spoon. Mix gently just until it forms a smooth purée. You don't want to over-mix the mash or it will turn to a sticky paste. And no one likes gluey mashed potatoes.
- Gently stir in the mushrooms. Taste and correct the seasoning with salt or pepper as desired. Serve immediately.
