Potato Cutlets with Mushroom Sauce

Ingredients

Potatoes 3

Creaming Cream 1 cup

Breadcrumbs

Vegetable Oil

Dried Porcini Mushrooms 1 handful

Flour 1/2 teaspoon

Onion 1

Salt

Pepper

Pour boiling water over the dried mushrooms and set aside.

Make mashed potatoes. This may be a controversial statement, and many will disagree, but the best mashed potatoes are made by microwaving them. This will evaporate the excess water from the potatoes, which we compensate with cream, resulting in a more delicate mash. Definitely don't boil the potatoes for mashed potatoes. If you're against microwave use for some reason, bake or steam the potatoes.

 To microwave potatoes, wash them, place them in a microwave-safe container, cover with a lid, leaving a small opening, and microwave for 10 minutes. Check for doneness. Peel the potatoes while they're still hot under cold running water and mash them, adding salt and ½ cup of cream. The puree should be smooth but not too dry, allowing you to form 3 patties. Add more cream if needed.

While the potatoes are cooking, finely chop the onion and fry until golden brown. Drain the mushrooms, chop finely (or coarsely), add them to the onion, and fry over medium heat for 3-5 minutes. Add flour and mix thoroughly. Finally, add ½ cup of cream and simmer over low heat until thickened.

Rod the potato patties in breadcrumbs and fry until golden brown. Serve with the sauce.

Bon appétit!