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Garlic Potato Puree w/Shitake Ragout and Potato Crisps

This Garlic Potato Puree w/Shitake Ragout and Potato Crisps recipe uses Oil, Baking Potatoes, Butter Cut Into Bits, Milk Scalded, and Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

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

Method (preview)

1. 1

   Ne layer on the sheet.

2. 2

   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.

3. 3

   Transfer the crisps while they are still warm iwth otatoes are very tender.

4. 4

   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.

5. 5

   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.

6. 6

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

7. 7

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

8. 8

   Stir in the parsley.

9. 9

   The ragout may be made 1 day in Serving Ideas: Serve extra ragout in gravy boat.

10. 10

    And some on potatoes.