30 Min

• 2 lbs Gold Potatoes, peeled and cubed
• 1 bunch Broccoli Rabe
• 8 oz White Button Mushrooms, sliced
• 1 Garlic Clove, minced
• 2 Tbsps Butter or Ghee
• ½  cup Heavy Cream or Coconut Cream
• ¼ tsp Nutmeg
• ¼ cup Red Wine
• Sea Salt and Pepper

Bring a large pot of water to boil and blanch broccoli rabe 1 minute. Toss with olive oil, sea salt and pepper. Set aside. 

Place potatoes in a medium saucepan with just enough water to cover. Boil 20 minutes, until very tender; then drain. Mash potatoes with 1 tablespoon butter and ¼ cup cream. Season with sea salt, pepper and nutmeg, to taste. 

Melt 1 tablespoon butter in large skillet over medium heat. Add garlic and mushrooms, and cook 5-6 minutes, stirring occasionally, until tender and browned. Add red wine to deglaze pan; sauté a couple minutes until liquid evaporates. Stir in ¼ cup cream, season with sea salt and pepper. Bring to boil; reduce heat and simmer 5-6 minutes, until slightly reduced and thickened. 

Place mashed potatoes and blanched broccoli rabe on two plates and serve topped with mushroom sauce.