Ingredients

Instructions

  1. Place the dried mushrooms in a small bowl and cover with water.
  2. Allow to reconstitute while potatoes cook.
  3. Thoroughly wash potatoes and leaving skin on, quarter them.
  4. Place quartered potatoes and garlic cloves in medium saucepan and cover with water.
  5. Cover pan and bring to a boil.
  6. Cook until potatoes are easily pierrced with a fork; drain.
  7. Place potatoes and cooked garlic in a large bowl, beat with mixer.
  8. Add cream, olive oil, and nutmeg.
  9. Drain mushrooms reserving the water.
  10. Coarsly chop mushrooms.
  11. Use enough of the reserved water to thin potatotes to desired consistency.
  12. Season with salt and pepper to taste, stir in mushrooms.
  13. Serve immediately.