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1
Melt 3 tablespoons butter in a large skillet over medium heat.
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2
Add half of the mushrooms; cook until they have reduced in volume to make room for the remaining mushrooms (about 6 minutes).
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3
Stir in the remaining mushrooms; cook, uncovered, stirring occasionally; until all the mushrooms are tender and the juices have evaporated (10 minutes).
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4
During the last 3 minutes, stir in the shallots; season with salt and pepper.
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5
Keep the mushrooms warm.
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6
Meanwhile, place the potatoes in a large pot and add enough lightly salted cold water to cover the potatoes by 1 inch.
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7
Cover and bring to a boil over high heat; decrease the heat to medium-low and set the lid aslant.
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8
Cook until the potatoes are tender when pierced with the tip of a sharp knife (about 25 minutes).
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9
Drain the potatoes well and return to the pot.
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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).
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11
Remove from the heat; add the remaining 8 tablespoons butter to the potatoes.
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12
Using a potato masher or a handheld electric mixer, mash the potatoes, adding enough hot cream to reach the desired consistency.
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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.
