WILD MUSHROOM MASHED POTATOES
Adapted from Food Network's
Cook live with Sara Moulton
Ingredients:
- 1 pound cooked potatoes dry and mashed
- 1 cup milk, heated
- 2 teaspoons whole butter
- 1 cup lightly cooked assorted wild mushrooms in a little whole butter and shallots, include shiitake, morels
- 2 tablespoons rich demi-glace (1/4 oz Demi Glace Gold reconstituted with 1 oz of hot water
Procedure:
While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated.
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