Creamy Mushroom-Potato Bake |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Meet the Cook: The day I first made this, we'd invited a neighbor - a bachelor farmer - over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons (17, 16 and 13) enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. -Kathy Smith, Granger, Indiana Ingredients:
2-1/2 to 3 pounds white potatoes, peeled and cubed |
1 teaspoon salt, divided |
1 medium onion, finely chopped |
1/2 pound fresh mushrooms, chopped |
3 tablespoons butter, divided |
1/2 cup sour cream |
1/4 teaspoon pepper |
1/4 cup grated parmesan cheese |
Directions:
1. Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk).
2. In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt.
3. Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter.
4. Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown. Yield: 10 servings.
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