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1
Heat a grill pan or outdoor grill to high heat.
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2
Peel up the taters and cut them into small chunks.
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3
Place potatoes in a pot and cover with cold water.
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4
Cover the pot and bring up to a boil over high heat.
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5
Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.
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6
In a small pot over medium low heat and add vegetable oil, about 1 tablespoon just eyeball it.
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7
Add 2 tablespoons butter in small pieces.
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8
When butter melts into oil, add 4 cloves of chopped garlic.
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9
Saute garlic 1 to 2 minutes, then add scallions and remove pan from heat and reserve.
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10
Heat a medium nonstick skillet over medium-high heat.
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11
In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about 1/2 cup extra-virgin olive oil, eyeball it.
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12
Turn portobello caps in marinade and transfer to a plate to reserve.
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13
Add chicken thighs to remaining marinade and coat evenly.
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14
Season 1 side of the chicken thighs, as well as the reserved mushroom caps with salt and pepper then transfer just the thighs to hot grill, seasoned side down.
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15
Season the opposite side of the chicken thighs and grill for 6 minutes on each side then transfer to a plate to rest.
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16
Add raw marinated mushroom caps to grill and top with a heavy skillet to press down on them as they grill.
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17
Cook 3 to 4 minutes on each side until, dark, tender and well-marked.
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18
While chicken thighs and mushrooms cook, add a tablespoon extra-virgin olive oil, a turn of the pan, to hot skillet.
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19
Add remaining 2 cloves of garlic, peppers and onions to the skillet season with salt and pepper and cook, tossing frequently, 7 to 8 minutes.
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20
Add tomatoes and parsley to the pan and toss to heat through, about 1 minute then remove from heat.
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21
Thinly slice rested chicken thigh meat and grilled mushrooms.
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22
Drain potatoes then return them to the hot pot to evaporate some of the water content.
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23
Add the reserved garlic and scallion mixture to the potatoes along with the ricotta, 1/2 cup milk and grated cheese and smash away to combine potatoes with cheeses and milk.
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24
Season the super-mashers with salt and pepper.
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25
Pile up 1/4 of the potatoes on each plate.
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26
Top each pile with 1/4 of chicken, mushrooms and sauce and serve immediately.
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27
Yum-o!
