Yukon Gold Mash with Morel Sauce

Oxmoor House
This alluring entrée has three parts: a roasted mushroom cap as its base, a buttery mashed potato middle, and an unctuous mushroom sauce that's like meat--which, by the way, you won't miss.
6 servings


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6 medium Yukon gold potatoes, peeled and coarsely chopped (2 1/2 pounds)
2 cloves garlic, sliced
1/4 cup butter or margarine, melted
1 1/4 cups milk
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Garnish: fresh thyme sprigs


Prepare Morel Sauce.

Cook chopped potatoes in boiling salted water to cover 20 minutes or until tender. Drain potatoes, and set aside.

Meanwhile, prepare Roasted Portobello Caps.

Sauté garlic in butter in a large saucepan over medium heat until butter and garlic are golden. Add milk, salt, and pepper. Bring to a simmer; remove from heat, and add potatoes. Mash with a potato masher until almost smooth.

To serve, spoon Yukon Gold Mash into Roasted Portobello Caps; top with Morel Sauce. Garnish, if desired.

Created date

October 2003