Porcini Mashed Potatoes

Servings: 4 | Serving size: about 1 cup

Cooking Time: 75 Minutes

This recipe can easily be multiplied and will keep well up to 48 hours. To reduce active cooking time, the porcini liquid can be made ahead of time (even the day before) and the reconstituted mushrooms refrigerated whole until needed. The porcini broth will freeze well for another use (such as the Mushroom Jus).

Place 2 cups water in a small saucepan over high heat.

Add the dried porcini.

When the water begins to boil reduce the heat to low.

Let the mushrooms steep in the warming water for 1 hour.

Remove the broth from the heat and pour into a fine mesh strainer over a bowl.

Set the broth aside for another use (Mushroom Jus is a great recipe). The broth will freeze well.

Mince the porcini mushrooms.

While the mushrooms are steeping, place the water in a large stock pot over high heat.

Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

Cook the potatoes about 15 - 20 minutes until slightly soft in the middle. They should give when squeezed.

Remove from heat and drain water.

Add the butter, buttermilk, milk and salt.

Mash potatoes until creamy. I like to leave some chunks. If you like them smooth be careful because over mashing will result in pasty potatoes. Add the mushrooms and fold them in gently.

Add ground black pepper to taste.