*If using portabellas with stems, trim and coarsely chop.
In large saucepan, add potatoes and 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside. In large skillet over medium-high heat, melt butter. Add carrots, onion and garlic; cook, stirring frequently, until barely tender, about 5 minutes. Add mushrooms; cook and stir until mushrooms are tender, about 5 minutes. Stir in sherry; cook 1 minute. Remove 1-1/2 cups mushroom mixture; set aside. In food processor, place potatoes and remaining mushroom mixture from skillet. Process until smooth. Pour into saucepan. Add milk, broth, salt, thyme, pepper and reserved 1-1/2 cups mushroom mixture. Simmer over medium heat until heated through, about 10 minutes.
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