Creamy Mushroom-Potato Bake Recipe

Creamy Mushroom-Potato Bake Recipe photo by Taste of Home

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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

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Creamy Mushroom-Potato Bake Recipe

Prep: 30 min. Bake: 20 min.

Yield: 10 Servings

30 20 50

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

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).
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.
Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter.
Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown. Yield: 10 servings.

Editor's Note: Potatoes can be prepared the day before and refrigerated overnight. Remove from refrigerator 30 minutes before baking.

Nutritional Facts 1 serving (3/4 cup) equals 141 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 317 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Creamy Mushroom-Potato Bake in Country Woman September/October 1996, p31