Loaded Potato and Mushroom Bake Recipe |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Yummy side to accompany your favourite meat. The roasted garlic puree adds great flavour to the rich, cheesy, mashed potatoes, and the mushroom filling really make this recipe a winner. Ingredients:
5 medium russet potatoes |
3/4 teaspoon salt (or to taste) |
1/2 teaspoon nutmeg |
1 pinch pepper |
4 ounces cream cheese |
2 tablespoons butter |
2 eggs |
3/4 teaspoon baking powder |
1/3-1/2 cup hot milk |
2 tablespoons roasted garlic, pureed (i used roasted garlic paste) |
4 ounces cheddar cheese, cut into small cubes |
1 lb button mushroom, sliced |
1 tablespoon butter |
1/2 teaspoon dried thyme |
salt and pepper |
butter, melted to brush top |
smoked paprika |
Directions:
1. For Potatoes: Peel potatoes, cut in half, and boil in salted water until tender, but firm. Drain and dry thoroughly by shaking over heat until moisture disappears.
2. Mash potatoes using electric mixer. Add salt, nutmeg, pepper, cream cheese, butter, eggs, baking powder, hot milk and roasted garlic puree. Beat until fluffy. (you may need a little extra liquid to get these nice and fluffy). Stir in cheddar cheese cubes, but don't mix so much that the cubes melt into the potato mixture.
3. For Mushrooms: Saute mushrooms in 1 tablespoon butter until browned and all liquid has evaporated. Season generously with salt and pepper and add thyme.
4. Butter a pie plate and line bottom and sides of plate with about 1 mashed potato mixture. Fill centre with mushroom mixture, cover with remaining potato mixture. Brush top with melted butter and dust with smoked paprika.
5. Bake in a preheated 400F for 20 to 25 minutes or until golden brown and puffed.
6. *** Light cream cheese, skim milk and light cheddar cheese can be used to cut back even more on calories and fat ***.
7. (This dish can be prepared in the morning, covered with plastic wrap and left at room temperature until baking time.).
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