Yukon Gold Mash With Morel Sauce

1. 1

   Prepare Morel Sauce.

2. 2

   Cook chopped potatoes in boiling salted water to cover 20 minutes or until tender. Drain potatoes, and set aside.

3. 3

   Meanwhile, prepare Roasted Portobello Caps.

4. 4

   Saute garlic in butter in a large saucepan over medium heat until butter and garlic are golden. Add milk, salt, and pepper. Bring to a simmer; remove from heat, and add potatoes. Mash with a potato masher until almost smooth.

5. 5

   To serve, spoon Yukon Gold Mash into Roasted Portobello Caps; top with Morel Sauce. Garnish, if desired.

* Per serving · 4 servings · Values may vary.

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