Portobello-Layered Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Yukon gold potatoes are moist and make excellent mashed potatoes, but baking potatoes will work, too. For better flavor, cook the potatoes before peeling. Ingredients:
3 pounds yukon gold potatoes |
3/4 cup low-fat buttermilk |
1 teaspoon salt, divided |
1/4 teaspoon ground nutmeg |
1/4 teaspoon black pepper, divided |
1 1/2 tablespoons butter or stick margarine |
1/4 cup minced fresh onion |
2 garlic cloves, minced |
3 1/2 cups finely chopped portobello mushroom caps (about 1 pound) |
1/3 cup chopped fresh or 2 tablespoons dried basil |
cooking spray |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/2 teaspoon paprika |
1/2 teaspoon olive oil |
Directions:
1. Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 30 minutes or until tender; drain, reserving 1/2 cup cooking liquid. Cool and peel potatoes; mash. Add reserved cooking liquid, buttermilk, 3/4 teaspoon salt, nutmeg, and 1/8 teaspoon pepper, and beat at medium speed of a mixer until smooth.
2. Melt butter in a medium nonstick skillet over medium-high heat. Add onion and garlic, and sauté 2 minutes. Add mushrooms and cook 2 minutes, without stirring. Cook until liquid almost evaporates (about 4 minutes), stirring frequently. Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and basil.
3. Preheat oven to 375°.
4. Spread one-third of potato mixture in bottom of an 8-inch square baking dish or 2-quart casserole dish coated with cooking spray. Spread half of the mushroom mixture over potato mixture; repeat layers, ending with potato mixture. Sprinkle top with cheese and paprika; drizzle with oil. Bake at 375° for 25 minutes.
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