SOUTHWESTERN POTAGE PARMENTIER WITH SHITAKE MUSHROOMS
Sherry Bonart
“This really was created by my husband, Rick, one cold evening.”

1 pound potatoes, yellow, red, or blue
1/2 cup finely chopped white part of a leek
4 ounces European butter
14 ounces mild whole green chiles, rinsed, drained and coarsely chopped
1 pint heavy cream
1 cup water
1/2 teaspoon ground cayenne red pepper
Sea salt and freshly ground pepper, to taste
2 tablespoons domestic salted butter
1/2 cup sliced shitake mushrooms

Wash potatoes and remove about half of each potato’s skin. Cut into 1/2-inch cubes. Place in medium saucepan, cover with water and boil 10 minutes. Put lid on, turn off heat, and let potatoes finish cooking 10 minutes. Drain and set aside. Sauté leek until just translucent. Add potatoes to leeks. Mash with a potato masher — do not use a food processor or mixer, it will make the mixture like glue. Add water, cream, chiles, cayenne, and salt and pepper to the mash. Mix well. Using an immersion blender, emulsify the soup. Melt domestic butter in a medium saucepan over high heat. Sauté mushrooms until cooked, about 3–4 minutes. Add to potage just before serving.