Title: "Wild" Potatoes
Categories: Vegetable Side Shellfish
Yield: 10 Cups

6	lb	Russet Potatoes; peeled, cut into 1" pieces
1	ts	Salt
12	tb	Unsalted Butter
1	lb	Wild Mushrooms; such as oyster, porcini, morels, or chantrel
1 3/4	c	Half-And-Half
		Pepper
		Fresh Parsley; minced

Place potatoes and 1 ts salt in a large pot. Add enough cold water to cover. Boil until potatoes are tender, about 40 minutes. Drain well. Transfer to a bowl. Mash with a potato masher. Melt 6 tb butter in a heavy large skillet over medium-high heat. Add mushrooms and saute until golden, about 8 minutes. Cook remaining 6 tb butter in a heavy medium saucepan over medium-high heat until golden brown, stirring frequently, about 3 minutes. Add half-and-half and simmer 1 minute. Add mushrooms and simmer 1 minute. Add mixture to mashed potatoes. Season with salt and pepper. Stir until blended. Sprinkle with parsley and serve.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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