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1
Cut 4 of the potatoes into 3/4-inch cubes.
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2
Place in a medium saucepan and cover with water.
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3
Simmer until tender, about 15 minutes.
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4
Drain and pass potatoes through a ricer.
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5
Stir in milk, salt and pepper.
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6
Set aside.
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7
Preheat oven to 425 degrees.
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8
Place oil in a large, nonstick skillet.
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9
Add shallots and cook over medium heat for 2 minutes.
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10
Add mushrooms and cook until softened, about 10 minutes.
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11
Turn heat to low.
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12
Add wine and broth.
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13
Cook for 3 minutes.
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14
Stir in 2 tablespoons of the parsley, the salt and pepper.
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15
Set aside.
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16
Spray a large baking sheet lightly with olive oil.
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17
Heat the baking sheet in the oven for 5 minutes.
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18
Meanwhile, slice 3 remaining potatoes lengthwise into very thin slices.
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19
Place potatoes on the hot baking sheet.
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20
Spray them lightly with olive oil and sprinkle with salt and pepper.
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21
Bake until potato slices are browned and crisp, about 20 minutes, turning slices once.
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22
Lower oven to 350 degrees.
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23
Spray a medium-size, shallow, rectangular baking dish with olive oil.
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24
Line the bottom with a layer of potato slices.
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25
Spread the slices with half of the mashed potatoes.
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26
Cover the potatoes with half of the mushroom mixture.
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27
Repeat layers of mashed potatoes and mushrooms.
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28
Cover top with a layer of potato slices.
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29
Bake until heated through, about 15 minutes.
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30
Cut into squares and garnish with remaining parsley.
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31
This dish must be served immediately.
