The concentrated flavor of dried portobello mushrooms inhabits this exotic version of mashed potatoes. If you have a mini-chopper, use it to mince the mushrooms; if not, you will have to use a knife, as most full-size food processors are too large to chop small quantities evenly. The mushrooms don't require presoaking, because they will hydrate as they cook with the potatoes.
- 3 pounds russet potatoes, peeled and cut into small chunks
- 1/4 ounce (about 8 grams) dried portobello mushrooms, finely chopped
- 3 cups water
- 1 can (about 10 ounces) condensed cream of mushroom soup
- Salt and ground black pepper to taste
Combine the potatoes and mushrooms with the water in a large, covered saucepan, and bring to a boil over medium-high heat. Boil until the potatoes are tender, about 15 minutes; drain. Mash the potatoes right in the pot, using a potato masher or fork, adding the soup and mixing until the mixture is fluffy and creamy. Season with salt and pepper.
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