3 pounds Yukon gold potatoes (about 6; peeled if desired), cut into 2-inch chunks
kosher salt and black pepper
1 1/2 tablespoons olive oil
1 pound mushrooms, sliced
2 teaspoons thyme leaves
3/4 cup whole milk
8 tablespoons (1 stick) unsalted butter, cut up
Sat fat 9g
How to Make It
Place the potatoes in a large pot and add 2 teaspoons salt and enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain and return the potatoes to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, thyme, and ½ teaspoon salt and cook, tossing occasionally, until tender, 6 to 8 minutes.
Add the milk, butter, ½ teaspoon salt, and ¼ teaspoon pepper to the potatoes and mash to the desired consistency. Top with the mushroom mixture.
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