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1
Peel three of the potatoes, cut them in small chunks and place them in a saucepan with cold water to cover.
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2
Bring to a boil and cook the potatoes until they are tender, about 15 minutes.
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3
Drain and pass the potatoes through a food mill or a ricer.
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4
In the same pan, heat the milk; add the butter and the cooked potatoes and mix over medium heat.
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5
Remove from the heat and add the herbs.
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6
Set aside, covered.
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7
Heat the olive oil in a heavy skillet.
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8
Add the mushrooms and saute over medium heat until tender, about 6 to 8 minutes.
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9
Drain off any excess oil and mix the mushrooms with the potatoes.
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10
Season the potato mixture with salt and pepper to taste.
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11
Scrub the remaining potato.
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12
Cut it into very thin slices lengthwise, either with a mandoline or food processor or by hand.
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13
You should have 18 slices.
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14
Pat them dry on paper towels.
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15
Heat the oil for deep-frying in a skillet or a wok until very hot.
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16
Fry the potato slices a few at a time, turning them once, until golden, about 1 minute per side.
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17
Drain on paper towels.
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18
Shortly before serving, preheat the oven to 300 degrees.
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19
Place the fried potato slices on a baking sheet and reheat for 5 to 8 minutes.
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20
Meanwhile, reheat the mashed potato mixture.
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21
To assemble, spread some of the potato puree on each of six plates, top with a slice of fried potato, then repeat twice more, making three layers of mashed potato and three of fried, ending with the fried potato.
