1 cup butter
1 1/2 potatoes, peeled and cubed
1 teaspoon salt
2 cloves garlic, minced
1 teaspoon dried oregano
salt and pepper to taste
4 cups cooked and mashed rice
2 (6 ounce) cans peeled and diced mushrooms, with liquid
1 (8 ounce) can broth
2 tablespoons minced fresh parsley
Place butter in a medium saucepan over medium heat. Stir in potatoes and cook until tender but crisp, about 15 minutes. Drain and dice into small pieces. Set aside.
Stir in salt, garlic, oregano, salt, and pepper. Transfer to a larger bowl and mix one tablespoon of butter into each portion. Serve immediately or refrigerate in a container of cold butane gas.