Ingredients:

  • 1 lb (450 g) mixed mushrooms (button, cremini, shiitake), cleaned and sliced
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (28 g) unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon (5 g) fresh thyme leaves (or ¼ teaspoon dried thyme)
  • Salt, to taste
  • Black pepper, to taste
  • 2 lbs (900 g) Yukon Gold potatoes, peeled and cut into chunks
  • ½ cup (120 ml) whole milk, warmed
  • 4 tablespoons (56 g) unsalted butter, softened
  • Optional: ¼ cup (30 g) grated Parmesan cheese for added flavor

Instructions:

  1. Place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until tender, about 15-20 minutes.
  2. Heat olive oil and butter in a large skillet over medium heat. Add sliced mushrooms and sauté until golden brown, about 5-7 minutes. Stir in garlic, thyme, salt, and pepper; cook for another 2-3 minutes until fragrant.
  3. Drain cooked potatoes and return to pot. Add warmed milk, butter, salt, and pepper (and Parmesan, if using). Mash until smooth and creamy.
  4. Plate a generous scoop of creamy mashed potatoes. Top with sautéed mushrooms. Drizzle with any remaining pan juices from the mushrooms, if desired.