Winter evenings in Florida – on occasion – demand a meal that is homey and comforting. This is an easy, vegetarian meal that is simple to make but has plenty of layers of flavor. And there is nothing that smells better that the aroma of wine hitting the skillet, along with garlic and butter. Oh my please make this, dig in, and enjoy!!
- 3 pounds Yukon gold potatoes, peeled and cut in half or quarters
- 1 cup 2% milk
- 3 cloves garlic, peeled and left whole
- 6 tablespoons unsalted butter, divided
- 2¾ cups stemmed and sliced shiitake mushrooms (2 3.5-ounce packages)
- ½ cup dry white wine
- ¼ cup chopped fresh chives
- kosher salt and coarse ground pepper
- Place potatoes in a large saucepan or Duch oven, cover with water, and bring to a boil. Reduce heat, cover partially, and simmer for about 15 minutes until fork-tender. Drain and return to the pot. Let the heat from the pot dry out the potatoes a bit before adding the milk and butter.
- While the potatoes are cooking, add the milk to a small saucepan along with the garlic cloves. Gently heat over low heat until warm at which time remove the garlic cloves and set them aside.
- Add 4 tablespoons of butter to the pot and begin mashing with a hand mixer or potato masher. Add the milk in increments until the desired texture is reached (you may not use all of the milk). Generously season with salt and pepper and keep warm.
- In a skillet, melt 1 tablespoon of butter and add the mushrooms and the reserved garlic cloves, and season with a pinch of salt and pepper. Cook until browned, about 3 minutes. Pour in the wine and let it reduce until almost evaporated, about 2 minutes. (Don’t let the pan completely dry out.) Remove the garlic cloves, discard, and whisk in 1 tablespoon of the remaining butter that has been cut in quarters.
- Spoon the potatoes on serving plates, top with the mushrooms and a substantial sprinkling of chopped chives, and serve.
Makes 4-6 servings ©2014 Kitchen Serendipity | Stacey Siegal