Mashed potatoes with porcini mushrooms

Those who follow me regularly know that meetings between food bloggers from Auvergne are regularly organized by our store. Zodio of Clermont-Ferrand. Geoffroy, the chef of the store’s kitchen workshops always concocts a great program for us and during our last meeting, he had invited Bus 26 and the Auvergne brand My Bento.

Charles Moncouyoux, creator and chef of Bus 26, cooked us a delicious mash with porcini mushrooms. It will go wonderfully with poultry for Christmas dinner. Charles knows mushrooms perfectly… Obviously, he worked alongside Régis Marcon.
Its secret is the powder of dried porcini mushrooms. A delight!


Mashed potatoes with porcini mushrooms:

1 kg firm-fleshed potatoes (Celtiane)
200g milk
200g cream
50g butter
20 g porcini powder
salt

Cook the potatoes with their skins on in plenty of boiling salted water. It will take about 20 minutes.

Heat the milk and cream.
Add the porcini powder.

Peel the cooked potatoes and pass them through the mill.
Gradually add the hot milk while stirring.
Add the butter cut into pieces.
Salt.

Serve the mash hot.

To finish: to have dried porcini powder, I used commercially dried porcini mushrooms. It’s even better with the ones you picked up and dried.
Just mix them to obtain a fine powder that will keep very well.


This powder will be perfect for flavoring or seasoning many dishes. I love to sprinkle it on a fried egg.
You will find other recipes by typing “porcini powder” in the blog’s search tool.

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