Peel and skin the potatoes, then boil until soft. Mash the potatoes and set aside to cool.

Slice the garlic and sauté with the oil in a skillet on high heat. Use a wood spoon or spatula and crush the garlic in the oil.

Allow to heat for about 3 minutes.

Add the onions with the drained mushrooms. Stir frequently until the mushrooms are browned and slightly crispy (30-40 minutes) or to your preference.

Thoroughly combine the potatoes and mushroom mixture.