kosher salt and freshly ground black pepperto taste
1poundsmall gold potatoesquartered
¾cuphalf-n-half
2tablespoonschopped fresh parsley leaves
Instructions
Melt butter and heat the olive oil in a large pot or dutch oven over medium heat.
Add the onions, sprinkle in the fresh thyme, and a pinch of salt. Cook for 5-7 minutes until translucent and tender.
Toss in the mushrooms and cook, stirring occasionally, until tender, about 5-7 additional minutes. Stir in garlic until fragrant, about 1 minute.
Stir in flour until lightly browned, about 1 minute. Then stir in the broth, scraping any browned bits from the bottom of the pot.
Add in the potatoes and bay leaves. Bring the to a boil; reduce the heat and cover and simmer until the potatoes are tender about ten minutes. remove from heat; stir in half-n-half. Season with salt and pepper to taste.
Serve immediately, garnished with fresh parsley.
Notes
Dice the onions finely so they cook faster and will not be toothy. The purpose of the onions is to provide flavor but not texture.
Cut the potatoes into uniform pieces. This will ensure they cook evenly and are all done simultaneously.
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