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Garlic Potato Puree w/Shitake Ragout and Potato Crisps

Garlic Potato Puree w/Shitake Ragout and Potato Crisps is a potatoes recipe made with Oil, Baking Potato, Baking Potatoes, Bult Garlic, and Butter. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1
• 2 lb
• 1
• 3/4 stick
• 3/4 cup
• 2 tbsp
• 1 lb
• 1 cup
• 1 cup
• 3 tbsp
• 2 tsp
• 3 tbsp
• to taste

Method (preview)

1. 1

   Make the crisps: Brush a baking sheet well with some of the oil.

2. 2

   In a food processor fitted with the 2 millimeter slicing disk or with a mandolin (cut one end of the potato on the diagonal) and slice on the diagonal and arrange the slices immediately in o ne layer on the sheet.

3. 3

   Brush the slices with the remaining oil, sprinkle them with salt to taste, and bake them in the middle of a preheated 400F oven for 12 to 15 minutes, or until they are golden brown.

4. 4

   Transfer the crisps while they are still warm iwth a metal spatula to a rack and let them cool.

5. 5

   Peel the potatoes, quarter them lenghwise, and cut them into 1" pieces.

6. 6

   Reserving 3 of the garlic cloves for the ragout, in a steamer set over boiling water steam the remaining garlic cloves with the potatoes, covered, for 12 to 15 minutes, or until the p otatoes are very tender.

7. 7

   Force the steamed garlic and the potatoes through a ricer, stir in the butter, the milk, and salt and pepper to taste, and keep the puree warm, covered.

8. 8

   In a large heavy skillet heat the oil over moderately high heat unti it is hot but not smoking and in it saute the mushrooms with the reserved garlic cloves, minced and salt and pepper to taste for 5 minutes or until the mushrooms are softened and any liq uied is evaporated.

9. 9

   Add the broth and the soy sauce and bring the mixture to a boil.

10. 10

    Stir in the cornstarch mixture, stir it into the sauce, and simmer the ragout, stirring occasionally, for 2 minutes.

11. 11

    Stir in the parsley.

12. 12

    Serving Ideas: Serve extra ragout in gravy boat.And some on potatoes.