While these mushroom mashed potatoes are good with meat, they also make an outstanding accompaniment to fish. It’s an unexpected pairing but one that you’ll find satisfying.
The flavor of these chanterelle mashed potatoes is simply a delight. It is great served with meat. A rather unfamiliar pairing that is common throughout Nordic countries—and one I have been forced to come to terms with—is mushrooms and fish. Try it for yourself.–Simon Bajada
LC For Chanterelle Mushroom Mavens Only Note
With just potatoes, milk, butter, thyme, and mushrooms in this chanterelle mashed potatoes recipe, you’re going to be tasting some earthiness. It’s a good thing if you’re into mushrooms. Heck, it’s a phenomenal thing if you’re into mushrooms. Just saying, with the chanterelles definitely the alpha ingredient, this recipe probably shouldn’t replace your classic mashed potatoes at the traditional Thanksgiving table. Though it could definitely make an admirable stand-in should your family be the sort that welcomes a little lawlessness.
☞ Table of Contents
Chanterelle Mashed Potatoes
- Ricer or potato masher
- 2 pounds 3 ounces potatoes such as russets or Yukon Golds, peeled and cut into 1 1/2-inch (4-cm) chunks
- Salt to taste
- 7 ounces chanterelle mushrooms brushed clean, the larger ones torn in half
- 2 teaspoons chopped fresh thyme
- 1 tablespoon mild olive oil
- 2 tablespoons salted butter
- White pepper to taste
- 10 fluid ounces whole milk
- Toss the potatoes and some salt in a large saucepan, add enough cold water to cover, and bring to a boil. Cook for 12 to 15 minutes, or until the potatoes are tender.
- Meanwhile, sauté the mushrooms and thyme in the oil and half the butter in a frying pan over a medium heat. Season well with salt and white pepper. Once the mushrooms have softened and released some of their liquid, remove the pan from the heat and set aside.
- Put the milk and the remaining butter in a small saucepan. Season with salt and pepper and then gently warm over low heat just until the milk is steaming. Do not let it boil.
- Drain the potatoes well and then return them to the hot pan, place it over low heat, and slide the pan back and forth over the burner for a minute or so to shake the potatoes and help evaporate any excess moisture. Press the potatoes through a ricer for best results or use a handheld potato masher.
- Stir the buttery milk mixture into the potatoes, a little at a time, using a wooden spoon. Mix gently just until it forms a smooth purée. You don’t want to over-mix the mash or it will turn to a sticky paste. And no one likes gluey mashed potatoes.
- Gently stir in the mushrooms. Taste and correct the seasoning with salt or pepper as desired. Serve immediately.
Recipe Testers’ Reviews
Wow! These chanterelle mashed potatoes are delicious. A refined, fancy, gourmet wonder. They take no more time than regular mashed potatoes, but they deliver so much more! I usually prefer Yukon Golds for mashed potatoes, but I wanted to see how russets would work. When I make this recipe again, and I will be making it often, I will try Yukon Golds. However, the recipe didn’t suffer at all being made with russets. While the potatoes cooked, I sautéed the chanterelle mushrooms. Refrain from trying to get them to become golden. Just cook them till they start to soften and have released some of their liquid. Then put the pan aside. I used a potato ricer to get the potatoes mashed and fluffy. I put the milk and butter into a Pyrex measuring cup and warmed the mixture up in the microwave. That saved a pan to wash and also made it easy to pour the mixture into the potatoes. I used up all of the buttery milk mixture because we like our mashed potatoes creamy. I then mixed the sautéed chanterelles into the potatoes. The combination was divine. This recipe, with the thyme and the chanterelles, is a true winner. Don’t be tempted to use a cheaper mushroom. The chanterelles make all the difference. I’m planning another meal just so that I can make these potatoes again. I served this first batch with a gorgeous, medium-rare bone-in rib eye steak. A perfect match.
You can never go wrong with serving mashed potatoes as your starchy side at dinner. But creamy mashed potatoes studded with meaty chanterelle mushrooms?! Quite unique! I was unsure if I would be able to find these lovely mushrooms, but alas, was pleasantly surprised when I did. Such a lovely shade of tan, these large meaty mushrooms really benefited from the quick sauté in a touch of oil, butter, and fresh thyme. On their own, they’re fragrant and yummy, but stirring them into creamy mashed potatoes was decadent and enjoyed by all. This recipe would definitely work with any other kinds of mushrooms you can get your hands on—creminis would be nice, or maybe even wood ears or shiitakes? Or a mix? In terms of the recipe itself, I used Yukon Gold potatoes here and quartered each of them before boiling. It took approximately 15 minutes until they were knife-tender. (I didn’t use white pepper here, just regular black pepper, as I find white to be a bit overpowering.) I mashed my potatoes until smooth with a potato masher. I only used 1 cup (8 ounces) whole milk, and they were perfectly creamy. I served these lovely spuds alongside a traditional meatloaf and roast broccoli with lemon—a comforting dinner in which the chanterelle mashed potatoes were the star of the show!
Originally published November 17, 2015