Potatoes with Mushroom Gravy

Ingredients

• 5 tbsp unsalted butter
• 4 tbsp olive oil
• 1 medium onion (finely chopped)
• 1 minced garlic clove
• 2 large carrots (shredded)
• 16 oz mushrooms (sliced)
• 3 cups heavy cream
• 1 tsp salt
• 1/8 tsp black pepper
• 3 lb Yukon gold potatoes (peeled and cubed)

Instructions

1. 1

   --- Saute the vegetables ---

2. 2

   Sauté the 1 finely chopped onion in a skillet with the 5 tablespoons of unsalted butter and 4 tablespoons of olive oil.

3. 3

   Then add the 1 minced garlic clove, 2 shredded carrots, and 16 ounces of sliced mushrooms. Sauté until the mushroom and carrot are cooked through.

4. 4

   --- Add cream and seasoning ---

5. 5

   Then add 3 cups of heavy cream, 1 teaspoon salt, and 1/8 teaspoon black pepper and bring the sauce to a simmer.

6. 6

   Peel and dice the 3 pounds of Yukon gold potatoes and boil them in water along with 1 tablespoon salt. Cook until fork-tender. Make sure the potatoes are fully submerged in water when cooking.

7. 7

   --- Cook the potatoes and add them to the gravy ---

8. 8

   Add the potatoes to the gravy and gently mix to combine. Don’t overmix or the potatoes will mush up. Garnish with fresh dill or parsley.