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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Found this recipe in BHG magazine. I did change it a little just for ease. This recipe is a wonderful change to plain mashed potatoes. Very, very tasty. Ingredients:
1 head garlic (roasted) |
2 1/2 lbs russet potatoes |
5 tablespoons butter |
1/3 cup sour cream |
2 ounces cream cheese |
1/2 cup milk (heated) |
1 lb fresh mushrooms (sliced) |
1 shallot (chopped) |
1/4 cup sun-dried tomato packed in oil (drained & chopped) |
1 1/2 teaspoons thyme (chopped) |
12 ounces mushroom gravy (add amount to taste) |
Directions:
1. Preheat oven to 400°F
2. To roast garlic, slice bottom & place in aluminum foil with a little olive oil. (don't skip this step).
3. Clean & prick potatoes & put in oven with garlic.
4. Cook 35 minutes. Remove garlic. Continue to cook potatoes 20 minutes or until tender.
5. Hold hot potatoes with towel & split & scrape flesh into sauce pan.
6. Squeeze roasted garlic from the bottom to push cloves out & into potatoes.
7. Add 2 tablespoons of butter, sour cream & cream cheese. Mash. Season with salt & black pepper.
8. In large frying pan add 3 tablespoons butter. Add mushrooms & cook until browned. (4 minutes) Add shallot, thyme & dried tomatoes. (make sure you do not burn shallot).
9. Add mushroom gravy to pan & heat.
10. Gradually stir hot milk into potatoes until fluffy.
11. Transfer to bowl & pour gravy mixture on top.
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