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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 large potatoes, peeled and chopped (6 pounds) |
1/2 cup butter, divided |
1 (3-ounce) package cream cheese, softened |
1/2 cup sour cream |
1/4 cup milk |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1 medium onion, chopped |
12 large fresh mushrooms, sliced |
Directions:
1. Bring potato and water to cover to a boil in a large Dutch oven; boil 15 minutes or until tender. Drain and mash. Stir in 1/4 cup butter, cream cheese, and next 4 ingredients until smooth.
2. Melt remaining 1/4 cup butter in a large skillet over medium heat; add onion and mushrooms, and saute until tender.
3. Spoon one-third of potato mixture into a lightly greased 2 1/2-quart baking dish; top with halfof mushroom mixture. Repeat layers, ending with potato mixture.
4. Bake at 350° for 30 minutes or until lightly browned.
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