(a delicious version of mashed potatoes – different from american ones cause you heat the milk and saute the mushrooms....)
2 ounces dried porcini mushrooms
8 – 12 red organic potatoes (skins left on)
3 tbs butter
3 garlic cloves, peeled and lightly crushed
3 (quarters) cup of milk
Fresh ground pepper
Soak dried porcini in a small bowl of water for about fifteen minutes.
Quarter potatoes and boil in a pot for about 30 minutes.
Drain porcini, reserving soaking liquid in a bowl. Squeeze excess water from porcini, rinse, squeeze again and chop into small pieces.
Melt butter in a small frying pan with the garlic cloves add porcini and reserved porcini liquid, salt and pepper. Cook until almost all liquid is evaporated.
Heat milk in a small saucepan but don’t boil!
Mash potatoes. Remove garlic and discard, then stir porcini into potatoes. Add the milk a little at a time, but quickly so does the potatoes don’t cool down too much.
Add a little salt to taste. And depending on your mood, a little fresh chopped rosemary or parsley.
(adapted from Guiliano Hazan)
by David Latt