Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
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Mark Hix Whipped Potatoes with Chanterelles

A simple and elegant starter that makes the most of earthy potatoes and wild mushrooms. This dish works beautifully as a dinner party starter and pairs well with crisp white wine.

Difficulty:

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 4

Mark Hix Whipped Potatoes with Chanterelles Image 1

Mark Hix Whipped Potatoes with Chanterelles Image 2

Dietry Information

Vegetarian

Related Tags

Dinner Party Seasonality

Ingredients

300–400g waxy potatoes (Charlotte or Anya)

Salt and freshly ground black pepper

250g butter, cut into small pieces

100ml double cream

150–200g chanterelles or any wild mushrooms (ceps, hedgehog fungus, girolles), cleaned

1 tbsp chopped parsley

Method

Peel the potatoes and cook them in boiling salted water until tender.

Drain and mash the potatoes finely (ideally use a potato ricer; if using a masher, push them through a sieve afterward).

Put the mashed potato into a pan with 200g of butter, season with salt and pepper, and stir over a low heat until the butter has melted.

Add the cream, re-season if necessary, and keep warm.

Melt the remaining butter in a large heavy-based frying pan; heat until foaming.

You may need to cook the chanterelles in two batches. Drop the mushrooms into the pan with the parsley, season, and cook over a high heat for a minute or so, turning occasionally.

Spoon the whipped potato in a thin layer onto each warm plate.

Scatter the sautéed chanterelles over the top.

Serve immediately.

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