Categories: Potatoes, Side Dish

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.

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