3/4	ounce dried mushrooms

	4 to 5	Yukon Gold potatoes, peeled and cubed

	1/4	cup Big Y sour cream

	1/4	cup Big Y butter, softened

	1	clove garlic, minced

	1	Tablespoon La Cucina olive oil 

	—	Big Y salt and pepper to taste

In a small bowl, cover mushrooms with boiling water and let soak for 30 minutes. Remove mushrooms, squeeze out excess liquid and reserve it. Rinse mushrooms to remove any grit, pat dry and chop. Line a sieve  with a dampened paper towel or coffee filter and set over a small saucepan. Pour reserved soaking liquid through it. Add mushrooms and boil over medium-high heat until liquid is reduced to about 1/3 cup. Place potatoes in a large saucepan of salted water. Simmer until they can be pierced easily with a fork, about 25 to 35 minutes. Drain potatoes in a colander and, while still hot, force them through a ricer or a food mill fitted with medium disk into a large bowl. With a slotted spoon, transfer mushrooms to the bowl with the potatoes and with a wooden spoon beat in sour cream, butter, garlic, olive oil, salt and pepper to taste and about 4 Tablespoons reduced mushroom liquid or just enough to thin potatoes to desired consistency.