Shitake Mashed Potatoes

Mashed Potatoes are MY comfort food.  When plain mashed potatoes can’t do, I dress it up with horseradish, roasted garlic, chive and now shitake mushrooms. It is a prefect combination to go with the miso glazed cod.

ingredients

6 small Yukon gold potatoes, peeled and quartered

6 fresh shitake mushrooms, sliced

1 small shallot, minced

2 tablespoons of butter

¼ cup of heavy whipping cream
1/2 teaspoon fresh parsley, chopped roughly

Salt and Fresh Ground pepper to taste

preparation

Place potatoes in a large saucepan or stockpot with water, bring to boil and cook potatoes for about 20 minutes or until they can be pierced with a fork.

In sauté pan, over medium heat, melt butter. Add Shallots and cook and stir for one minute. Add shitake mushrooms; cook until mushrooms are tender and heated through, stirring occasionally. Stir in heavy whipping cream and cook at a low simmer for about 2 minutes. Remove from heat.

Drain potatoes and place back into saucepan. Add half the shitake sauce to the potatoes and mash.  Pour remaining sauce on top of potatoes. Stir in parsley.  Serve immediately.