Porcini Mushroom Mashed Potatoes

• 2 cups boiling water
• 1 1/2 ounces dried porcini mushrooms (about 1 1/2 cups)
• 1/2 pound fresh white mushrooms
• 2 teaspoons olive oil
• 3 pounds yellow-fleshed potatoes such as Yukon Gold
• Garnish: chopped fresh chives

1. In a heatproof bowl pour boiling water over porcini.
2. Soak porcini 30 minutes.
3. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid.
4. In a sieve rinse porcini to remove any grit and pat dry.
5. Chop porcini.
6. Pour reserved soaking liquid through a sieve lined with a dampened paper towel or coffee filter into another bowl.
7. Thinly slice white mushrooms.
8. In a skillet heat oil over moderately high heat until hot but not smoking and saute white mushrooms until liquid mushrooms give off is evaporated and they begin to brown.
9. Stir in porcini and salt and pepper to taste and saute, stirring, 2 minutes.
10. Peel and quarter potatoes.
11. In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes.
12. Drain potatoes in a colander and transfer to a large bowl.
13. With a potato masher mash potatoes.
14. Stir mushrooms and 1/2 cup soaking liquid, or to taste, into potatoes until combined well and season with salt and pepper.
15. Potatoes may be made 1 day ahead and chilled, covered.
16. Reheat potatoes, covered, in a 350F.
17. oven about 30 minutes.
18. Garnish potatoes with chives.

boiling water, porcini mushrooms, white mushrooms, olive oil, yellowfleshed potatoes, fresh chives

Taken from www.epicurious.com/recipes/food/views/porcini-mushroom-mashed-potatoes-15717 (may not work)