4 pounds potatoes (Russet, Yukon Gold, or a mix of both), peeled and quartered
1 cup unsalted butter, room temperature, cut into chunks
1 1/2 cups hot whole milk (or half and half)
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
2 medium shallots, minced
8 ounces cremini or baby portobello mushrooms, finely chopped
3 tablespoons all-purpose flour
1 cup vegetable broth
Kosher salt and freshly ground black pepper, to taste
1 pound cheese curds
Fresh herbs, such as parsley or thyme, for garnish
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