Potato and Cremini Mushroom Mash

Name: Potato and Cremini Mushroom Mash
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 10 serving(s)
Ingredients: 11 tablespoons unsalted butter, divided; 1 1/2 lbs cremini mushrooms, thinly sliced; 1/2 cup chopped shallot; 5 lbs baking potatoes, peeled and cut into 2-inch chunks; salt; fresh ground black pepper; 2/3 cup heavy cream, heated until steaming hot; 2 tablespoons chopped fresh parsley

Submitted by ratherbeswimmin

"From Rick Rodgers Celebrations 101."

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Ready In:: 1hr 25mins
Ingredients:: 8
Serves:: 10

ingredients

11 tablespoons unsalted butter, divided
1 ¹⁄₂ lbs cremini mushrooms, thinly sliced
¹⁄₂ cup chopped shallot
5 lbs baking potatoes, peeled and cut into 2-inch chunks
salt
fresh ground black pepper
²⁄₃ cup heavy cream, heated until steaming hot
2 tablespoons chopped fresh parsley

directions

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