Potato and Cremini Mushroom Mash

1. 1

   Melt 3 tablespoons butter in a large skillet over medium heat.

2. 2

   Add half of the mushrooms; cook until they have reduced in volume to make room for the remaining mushrooms (about 6 minutes).

3. 3

   Stir in the remaining mushrooms; cook, uncovered, stirring occasionally; until all the mushrooms are tender and the juices have evaporated (10 minutes).

4. 4

   During the last 3 minutes, stir in the shallots; season with salt and pepper.

5. 5

   Keep the mushrooms warm.

6. 6

   Meanwhile, place the potatoes in a large pot and add enough lightly salted cold water to cover the potatoes by 1 inch.

7. 7

   Cover and bring to a boil over high heat; decrease the heat to medium-low and set the lid aslant.

8. 8

   Cook until the potatoes are tender when pierced with the tip of a sharp knife (about 25 minutes).

9. 9

   Drain the potatoes well and return to the pot.

10. 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. 11

    Remove from the heat; add the remaining 8 tablespoons butter to the potatoes.

12. 12

    Using a potato masher or a handheld electric mixer, mash the potatoes, adding enough hot cream to reach the desired consistency.

13. 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.

* Per serving · 4 servings · Values may vary.