Porcini Mashed Potatoes

1. 1

   In a small bowl soak porcini in boiling water 30 minutes.

2. 2

   Remove porcini, squeezing out excess liquid, and reserve soaking liquid.

3. 3

   Rinse porcini to remove any grit and pat dry.

4. 4

   Chop porcini.

5. 5

   Line a sieve set over a small saucepan with a dampened paper towel or coffee filter and pour reserved soaking liquid through it.

6. 6

   Add porcini to soaking liquid and boil until liquid is reduced to about 1/3 cup.

7. 7

   Peel potatoes and in a large saucepan cover them with salted water by 1 inch.

8. 8

   Simmer potatoes, until they can be pierced easily with a fork, about 25 to 35 minutes.

9. 9

   Drain potatoes in a colander and force them while still hot through a ricer or a food mill fitted with medium disk into a large bowl.

10. 10

    With a slotted spoon transfer porcini to potatoes in bowl and with a wooden spoon beat in yogurt, olive oil, salt to taste, and about 4 tablespoons reduces porcini liquid, or just enough to thin potatoes to desired consistency.

11. 11

    Potatoes may be made 1 day ahead and chilled, covered.

12. 12

    Reheat potatoes, tightly covered, in a preheated 500F.

13. 13

    oven 10 minutes, or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.