- 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise * sy guna Deutschland Speisekartoffel
- 1/2 teaspoon salt
- 4 Tbsp heavy cream
- 2 Tbsp butter
- 1 Tbsp milk
- Salt and Pepper
1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
1 pound mushrooms, sliced (I used 1 whole can)
1/3 cup flour
1 quart cold beef, chicken or vegetable stock or broth
1/2 tsp dried thyme
salt and fresh ground black pepper to taste
* I add 2 tbsp dark soy sauce
Melt the butter in a large saucepan, over medium-high heat. When the butter starts to sizzle, add the mushrooms and cook, stirring for 10 minutes, or until the mushroom juices have evaporated, and they've begun to brown. Stir in the flour, reduce the heat to medium, and cook for another 5 minutes.