2 lbs Yukon Gold Potatoes, peeled & quartered
8-10 cloves garlic, halved
1 t salt
3/4-1 cup half-and-half or milk
2 T unsalted butter
1/8-1/4 t cayenne pepper
3 T olive oil
2 cloves garlic, minced
2 T balsamic vinegar
1 t fresh rosemary
1 t fresh thyme
1 t salt
3/4 t freshly ground pepper
1 pound portobello mushrooms, halved
To make the mushrooms: Preheat the oven to 400. In a large bowl, combine the oil, vinegar, garlic, rosemary, thyme, salt, and pepper. Add the mushrooms and toss to coat; let stand for 20 minutes. Place the mushrooms, oil, and herbs in a large roasting pan. Roast in the oven for 15 to 20 minutes, or until the mushrooms begin to shrivel around the edges and brown lightly.
To make the potatoes: In a large pan, cover the potatoes with water. Add the garlic and salt. Bring to a boil, reduce heat, and simmer for about 25 minutes, or until the potatoes are tender. Drain well and let stand for 5 minutes. Mash the potatoes. Heat the half-and-half or milk and butter until steaming. Gradually add the milk mixture and cayenne to the mashed potatoes, continuing to stir until light and fluffy. Taste and adjust the seasoning.
To serve, spoon the mashed potatoes onto a platter, creating a shallow bowl for the mushrooms. Pour the mushrooms and liquid onto the mashed potatoes.