Potatoes With A Mushroom Puree & Garnished With Truffles

• 1 1/2 lbs baby dutch yellow potatoes or 1 1/2 lbs fingerling potatoes
• 2 tablespoons olive oil
• 10 ounces fresh button mushrooms, quartered
• 1 teaspoon fresh thyme
• 2 ounces shallots, minced
• 1 tablespoon garlic, minced
• 1/4 - 3/4 cup potato water
• 2 tablespoons butter
• 1 tablespoon truffle oil or 1 tablespoon olive oil
• 1/2 tablespoon truffle oil or 1/2 tablespoon olive oil
• salt
• pepper (lots)
• thyme
• garnish
• 1 sprig thyme
• 8 slices truffles (optional)

1. Rinse potatoes place in pot and cover with cold water.
2. Bring to a boil and cook over medium heat till tender about 20 minutes.
3. Meanwhile in a pan place 2 tablespoons olive oil and saute mushrooms for 5 minutes season with salt and pepper and add thyme, shallots and garlic cook till translucent.
4. Remove a couple of the cooked mushrooms for garnish and set aside.
5. Add 3/4- 1 cup of the cooked potatoes and 2 tablespoons butter to the mushrooms, puree with a hand blender adding potato water to make a smooth puree.
6. Slice potatoes in half lengthwise.
7. Stir truffle oil, salt and pepper to taste into potatoes.
8. Spread 3/4 of the pureed mushroom mixture on a serving platter top with sliced and seasoned potatoes topping with 1/4 of the mushroom mixture.
9. Garnish with the mushrooms that were set aside, sliced truffles and thyme sprig.
10. Enjoy!

potatoes, olive oil, button mushrooms, thyme, shallots, garlic, potato water, butter, truffle oil, truffle oil, salt, pepper, thyme, thyme, truffles

Taken from www.food.com/recipe/potatoes-with-a-mushroom-puree-garnished-with-truffles-99187 (may not work)