Creamy, buttery mashed potatoes topped with savory rehydrated Ferg's Fabulous Fungi mushrooms, garlic, thyme, and browned butter.
Ingredients
- 2 lbs Yukon Gold potatoes
- 1 bag Ferg's Fabulous Fungi freeze-dried mushroom medley
- 1 cup butter
- ½ cup heavy cream
- ¼ cup sour cream
- 3 cloves garlic, minced
- 1 tsp fresh thyme
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley
- Grated Parmesan (optional but highly recommended!)
Instructions
- Prepare the mushrooms: Rehydrate half your freeze-dried mushrooms according to package directions. Drain and set aside.
- Peel and cube potatoes. Boil in salted water for 15–20 minutes until fork-tender.
- Melt ½ cup butter in a skillet. Add garlic, mushrooms, and thyme. Sauté for 5–7 minutes until fragrant.
- Drain potatoes and mash with remaining butter, warmed heavy cream, sour cream, salt, and pepper.
- Spoon mashed potatoes into a serving bowl. Top generously with the mushroom-garlic butter.
- Sprinkle with parsley and Parmesan.