Porcini Mashed Potatoes
Indulge in the earthy elegance of porcini mashed potatoes, a gourmet twist on a comforting classic. This recipe combines velvety mashed Russet potatoes with the deep, umami flavor of rehydrated porcini mushrooms, creating a side dish that feels effortlessly luxurious. Butter-sautéed mushrooms and garlic are blended with a touch of their flavorful soaking liquid, while warm cream and milk enrich the mashed potatoes to perfection. The result is a creamy, fragrant dish that’s perfect for pairing with roasted meats or holiday feasts. Garnished with fresh parsley for a pop of color, these porcini mashed potatoes bring unforgettable flavor to your table. Perfect for dinner parties, special occasions, or when you simply want to elevate a weeknight meal.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 ounce Dried porcini mushrooms
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.5 cup Whole milk
- 2 Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
- (as needed) Water for boiling potatoes
- 1 cup Water for rehydrating mushrooms
Instructions
Peel the russet potatoes and cut them into evenly sized chunks. Place them in a large pot of cold, salted water.
Bring the pot of water and potatoes to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are cooking, place the dried porcini mushrooms in a heatproof bowl. Pour 1 cup of boiling water over the mushrooms and let them soak for 15 minutes to rehydrate.
Drain the mushrooms, reserving the soaking liquid. Finely chop the rehydrated porcini mushrooms, being sure to remove any tough stems.
In a small saucepan over medium heat, melt the butter. Add the chopped mushrooms and minced garlic cloves, cooking for 2-3 minutes until fragrant.
Gently strain the reserved mushroom soaking liquid through a fine sieve or cheesecloth to remove any grit, and stir about 1/4 cup of the liquid into the mushroom mixture. Cook for another 1-2 minutes, then set aside.
Once the potatoes are cooked, drain them thoroughly and return them to the pot. Mash the potatoes until smooth using a potato masher or ricer.
In a small saucepan, warm the heavy cream and milk together (do not boil). Gradually stir the warm cream mixture into the mashed potatoes until you reach your desired consistency.
Fold the mushroom mixture into the mashed potatoes, ensuring the ingredients are evenly distributed. Season with salt and freshly ground black pepper to taste.
Transfer the porcini mashed potatoes to a serving dish. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 16.9 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 330 mg | 25% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5761 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
