Porcini Mushroom Mashed Potatoes

1. 1

   In a heatproof bowl pour boiling water over porcini.

2. 2

   Soak porcini 30 minutes.

3. 3

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

4. 4

   In a sieve rinse porcini to remove any grit and pat dry.

5. 5

   Chop porcini.

6. 6

   Pour reserved soaking liquid through a sieve lined with a dampened paper towel or coffee filter into another bowl.

7. 7

   Thinly slice white mushrooms.

8. 8

   In a skillet heat oil over moderately high heat until hot but not smoking and saute white mushrooms until liquid mushrooms give off is evaporated and they begin to brown.

9. 9

   Stir in porcini and salt and pepper to taste and saute, stirring, 2 minutes.

10. 10

    Peel and quarter potatoes.

11. 11

    In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes.

12. 12

    Drain potatoes in a colander and transfer to a large bowl.

13. 13

    With a potato masher mash potatoes.

14. 14

    Stir mushrooms and 1/2 cup soaking liquid, or to taste, into potatoes until combined well and season with salt and pepper.

15. 15

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

16. 16

    Reheat potatoes, covered, in a 350F.

17. 17

    oven about 30 minutes.

18. 18

    Garnish potatoes with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.