Chanterelle Mashed Potatoes

• 1/2-1lb fresh chanterelles
• 1-2lb yukon gold potatoes, young and small
• 2 tbsp fresh sage or 3 tsp dried sage
• 1 stick butter
• 1 cup olive oil
• 2 cups freshly grated parmesan
• 2 cloves garlic
• 1 -2 cups milk
• 1 tsp sea or kosher salt
• freshly ground black pepper

1. Boil potatoes till very tender. While potatoes are cooking, cook chanterelles.
2. In a small - medium skillet heat 3-4 tbsp butter and 1/4 cup olive oil. Add sage, pinch black pepper and dash of sea salt. Then add chanterelles. Saute till done. Chanterelles should be smaller, yet still firm and a lovely brown color. Careful not to burn the butter and impart a burned flavor to the dish.
3. Drain potatoes, put in a pot or heavy bowl and mash. Crush garlic in a press over taters and scoop out press. Add salt and black pepper. Add rest of butter and one cup of milk. Add chanterelles and liquid from pan. Mix the mash and add more milk if needed. Add cheese and serve warm.

fresh chanterelles, gold potatoes, sage, butter, olive oil, parmesan, garlic, milk, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/chanterelle-mashed-potatoes-1275781 (may not work)