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Riz au Lait: The Frenchman's Ultimate Comfort Food
By now, we're all familiar with the wonder that is garlic and mashed potatoes. It's so prevalent these days that I'm almost surprised when I get the option to have garlic-free taters. (Not that I'm complaining -- potatoes and garlic are always welcome in this mouth!) But sometimes it's nice to change things up -- especially with something as friendly as potatoes. They go with almost anything!
So another easy way to amp your taters is to add a nice cup of sauteed mushrooms. It's simple -- dice up some of that tasty fungus, and saute it while your potatoes boil. Since the shrooms are diced, they won't take very long to cook and should be fragrant, brown, and delicious by the time you're ready to mash. Just throw them in with the milk, butter, and anything else you add to your mashed potatoes, and mash away.
It gives your potatoes a wonderful earthy flavor, and is an excellent way to use up leftover mushrooms before they dry up.
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3-13-2009 @9:19PM Sarah said... Yum!
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3-14-2009 @12:26AM hddoctor said... I can cook chinese food!
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3-14-2009 @12:30AM hddoctor said... well, i can cook chinese food!
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3-14-2009 @4:01AM Bernie B said... One of the chefs I used to work with made an awesome Mustard Mashed potato (not the yellow stuff). Paired off well with pepper crusted steaks. Yum!
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3-17-2009 @12:16PM alisa said... My husband made some mashed potatoes with blue cheese in it the other night. We called them "gut-buster mashed potatoes". Definitely NOT good for you but yummy.
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