Mushroom, Leek, Creme Fraiche and Parmesan Mashed Potatoes

The question for a lazy Friday night after a long week of work, exercise and kids is “what comfort food would make life awesome?” Given my beautiful wife’s love of potatoes, nothing is better than mashed potatoes to satisfy. Here is a wonderful version.

Mashed potatoes and raw potato in the basket.

Mashed potatoes and raw potato in the basket.

Ingredients

3 Medium Russet Potatoes, peeled

Salt

1 Cup Cremini mushrooms, cut into small pieces

1/2 Cup thin sliced leeks

1 tbsp fresh crushed garlic (from cloves, not a jar)

1/2 cup creme fraiche

1/2 cup grated parmesan

olive oil

Preparation

Peel potatoes and cut into quarters. Put in a pot and cover plus 1in with cold water. Bring to a boil. Boil for 5 minutes then drain and rinse. Re-cover the potatoes with cold water, bring to a boil again then add 1tbsp salt. Reduce heat to a rolling simmer and cook uncovered until potatoes are able to be pierced with a fork. When the potatoes are cooked, drain and then return the potatoes to heat without water to evaporate any remaining water and slightly dry them (usually about a minute). Mash potatoes to a rough mash and cover while finalizing the rest of the ingredients.

While the potatoes are cooking, sauté the garlic, mushrooms and leeks over medium-high heat until the mushrooms are cooked and the leeks are lightly caramelized.

Combine the leek-mushroom mixture with the mashed potatoes, creme fraiche and parmesan and mix well.

Serve and enjoy! (and plan your exercise to make up for it)!

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