Potato mash with dried porcini mushrooms simple festive recipe

Fungal lovers, here is how to give a festive air to a very simple potato puree, with the pleasant taste of the porcini.

The porcini mushrooms are a fungus that has the reputation of being quite expensive, and this is unfortunately the case when you see beautiful fresh porcini mushrooms on market stalls in the fall. But here we use dry porcini mushrooms. 40 grams are enough, about two handles, to flavor a very simple potato puree wonderfully. Or 10 grams per person.

All you have to do is rehydrate the porcini mushrooms in milk. Milk that takes all the aromas of the mushrooms and which will then be used in the puree. I briefly handle the rehydrated porcini mushrooms with a little butter for even more delicacy. This allows by adding the milk that has become all brown that has been kept to reduce a little so as not to risk having too liquid puree.

Here, all you have to do is crush the potatoes that have been precious. Mix them with the porcini mushrooms and the dairy that will have been mixed for a more creamy rendering, and add to a fresh cream, butter and if the puree is too thick more milk.

Rehydrate the dry centers in a dairy, which can also be a vegetable milk for a lactose -free version, is the same preparation principle as for my potato gratin recipe (from the touquet rats) to the porcini mushrooms.