Potato mash with shiitake

I had my share of potato mash when I was a kid. I think every Latvian has had his or her share of potato mash in Latvia, since that was one of the easiest things to get and prepare. That leads me to the fact that I am not too crazy about mash nowadays, but as with everything, there comes time when you want that simple, buttery, milky, creamy potato taste, and this is the time. Some people like to have their mash silky and smooth as served in restaurants, and I like that too – but only in a restaurant. At home, I like to have it with pieces – small or big, but with chunks that mix and match with the smooth puree. Topped with rosemary shiitake, sometimes it is everything you could ever wish for.

Ingredients

800 g peeled boiling potatoes
250‒300 ml milk
60 ml whipping cream
60 g butter
sea salt to taste
freshly ground pepper to taste
pinch of freshly grated nutmeg

for mushrooms:
20 ml grape seed oil
1 rosemary sprig, leaves only
4 garlic cloves, chopped
400 g shiitake, sliced
sea salt to taste
freshly ground pepper to taste

Prepare

Place potatoes in a pot, cover with water, and boil until they are soft (until a knife easily pierces them). Meanwhile, in another pot, warm 2/3 of the milk, cream, and butter. When the potatoes are soft, drain and mash with a potato masher. Add the milk mixture and mix. Season with salt, pepper, and nutmeg and mix. If needed, add the remaining milk.

While the potatoes are boiling, heat oil in a pan, add rosemary and garlic and fry on low heat for about 15 minutes, so the oil soaks up the flavour of rosemary and garlic. Remove the rosemary and garlic. When the mash is ready, reheat the oil and fry the mushrooms on high heat until they are golden.

Transfer the mash to a serving bowl and top with the mushrooms, garlic, and rosemary. Sprinkle with pepper and serve.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s