OK, not a traditional summer meal, but I served it with fresh slices tomatoes and boiled green and yellow beans, that got cooked in the potato water .... who has the time for two pots! It was just Little Critic and I tonight, so we ate up some of the current produce that Big Critic avoids.
- 1 LBS of potatoes
- 2 cups sliced white button mushrooms
- 3 TBS of butter
- 1 TBS fresh thyme
- 1 tsp worcestershire sauce
- 1/2 cup milk
Place the potatoes in a pot filled with water and bring to a boil until cooked through. While the potatoes are cooking heat the butter in a pan and throw in all the mushrooms. Allow the mushrooms to cook until they are well browned and have shrunk to half their size. Add in the thyme and the worcestershire sauce and reduce heat. Slowly stir in the milk and turn off the heat once heated through. Do not allow the milk to boil. Remove the potatoes from the pan and place them directly into the bowl you will be serving them from. Use a masher and mash them right in the bowl. If you are a lump avoider, use a potato ricer. Dump the mushroom gravy on top. The potato will absorb the sauce and will become a traditional mashed potato. Now you know why it is called Lazy!
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