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Portobello Mashed Potatoes |
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Serves: 6 Print this RecipeThe concentrated flavor of dried portobello mushrooms inhabits this exotic version of mashed potatoes. If you have a mini-chopper, use it to mince the mushrooms; if not, you will have to use a knife, as most full-size food processors are too large to chop small quantities evenly. The mushrooms don’t require presoaking, because they will hydrate as they cook with the potatoes. 3 pounds russet potatoes, peeled and cut into small chunks 1/4 ounce dried portobello mushrooms (about 8 grams), finely chopped 3 cups water 1 (10-ounce) can condensed cream of mushroom soup Salt and ground black pepper to taste Combine the potatoes and mushrooms with the water in a large, covered saucepan, and bring to a boil over medium-high heat. Boil until the potatoes are tender, about 15 minutes; drain. Mash the potatoes right in the pot, using a potato masher or fork, adding the soup and mixing until the mixture is fluffy and creamy. Season with salt and pepper. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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