Ingredients
- 2 pounds russet potatoes (peeled and cut into 1 1/2-inch chunks)
- 8 cloves garlic
- 2/3 cup 1% milk (low-fat)
- 2/3 cup low-sodium turkey broth (or chicken broth)
- 2 tablespoons dried porcini mushrooms, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
How to Make
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Step 1: Place potatoes and garlic in a large saucepan or small stock pot, cover with cool water by 1 inch and bring to a boil over high heat. Cook until potatoes and garlic are very tender, 15 to 18 minutes.
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Step 2: Meanwhile, in a small saucepan, combine milk, broth and mushrooms. Bring to a simmer over medium heat, cover and set aside.
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Step 3: Drain potatoes and garlic and return mixture to pot. Add milk-mushroom mixture, thyme, salt and pepper and mash with a potato masher to desired consistency. Garnish with additional thyme leaves, if desired.
We hope you enjoy this recipe!
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