Ingredients
-
3 pounds Yukon gold Potatoes
-
Kosher Salt
-
Black Pepper
-
1 pound Mushrooms
-
2 teaspoons fresh Thyme
-
1½ tablespoons Olive Oil
-
¾ cup whole Milk
-
½ cup (1 stick) Unsalted Butter
Directions
Steps
|
1
Done
|
Boil the potatoes with 2 teaspoons salt and enough water to cover. Reduce heat and simmer until tender, 20 to 25 minutes; drain. |
|
2
Done
|
Cook the mushrooms with the thyme and ½ teaspoon salt in the oil in a large skillet over medium-high heat, tossing occasionally, until tender, 6 to 8 minutes. |
|
3
Done
|
Mash the potatoes with the milk and butter; season with ½ teaspoon salt and ¼ teaspoon pepper. Top with the mushroom mixture. |
