Ecrasée de Pommes de Terre aux Cèpes = Mashed Potatoes with Ceps ( Porcini mushrooms)

Comfort food is what is needed and what better than a plate of coarsely mashed potatoes with cèpes?

I always keep some dried cèpes and they transform any simple dish into something special. They are a very nice addition to any sauce, meat dish or omelette.
The bonus is the delicate aroma they exhale when they are rehydrating.

Serves 4:

3 big potatoes, peeled and quartered
1 small onion, peeled and quartered
1 small tub of single cream (or 1small tin of Carnation milk)
25g dried cèpes ( = bolets or porcini mushrooms)
50g butter, melted
Salt and pepper

1. Cook the potatoes and onion in a pressure cooker or boil them in a saucepan.

2. Meanwhile, soak the mushrooms in a 200ml hot water for 15 minutes.
When they are rehydrated, drain them and toss them in a frying pan containing the melted butter. Keep the water in which they soaked to add to a sauce or a soup. Some of this broth can also be added to the mashed potatoes.

3. When the potatoes and onion are cooked, mash them coarsely with a fork, add the cream, a little mushroom broth and the cèpes, season and serve immediately.

This goes very well with meat or fish.

Bon Appétit!

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