Title: Whipped Potatoes with Wild Mushrooms
Categories: Side Potato Mushroom
Yield: 6 Cups

2 1/2	lb	(5 large) russet potatoes, peeled and cubed
1/2	c	(4-oz./1 stick) butter
6	oz	Fresh shiitake mushrooms, stemmed, quickly rinsed, dried and
1/2	c	Warm milk
1	ts	Salt
		Lots of freshly ground pepper

Boil potatoes in water to cover for 8 minutes or until tender. Meanwhile, melt butter in medium skillet over medium heat. Add mushrooms and cook for for 2 minutes or until tender; do not overcook. Keep warm.

Drain potatoes well and place in heavy duty mixer (not a food processor or they'll turn gummy). Using whisk attachment on low speed, beat potatoes until mashed. Add mushroom mixture, milk, salt, and pepper and continue beating, turning up speed gradually until on medium speed. Continue beating for 1 minute or until fluffy.

Alternately, mash potatoes with potato masher until smooth and lump free, or pass through a ricer and stir in remaining ingredients. Makes about 6 cups.

MM Format by John Hartman Indianapolis, IN

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