Creamy Mushroom-Potato Bake Recipe
Creamy Mushroom-Potato Bake Recipe photo by Taste of Home

Creamy Mushroom-Potato Bake Recipe

Read Reviews
5 6 6
Publisher Photo
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 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
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:10 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 10 servings


  • 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

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.


  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.
Editor's Note: Potatoes can be prepared the day before and refrigerated overnight. Remove from refrigerator 30 minutes before baking.
Originally published as Creamy Mushroom-Potato Bake in Country Woman September/October 1996, p31

Reviews for Creamy Mushroom-Potato Bake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Sep. 20, 2015

"Was Delicious! I added some spices and will be making this again for sure!"

Reviewed Sep. 19, 2015

"Delicious! I used a 4-cheese blend instead of just Parmesan. We had it with steak. Will definitely make this again. Thanks for submitting!"

Reviewed Jan. 19, 2015

"It says "don't add milk" but I don't see milk in the recipe. I did a vegan version and it turned out really good, added a little cayenne pepper. I also put some cashews on top."

Reviewed Dec. 22, 2014

"I served this as a meal in its own right, with just a little mustard on the side. It was delicious, lots of 'mmmmmm' all round the table. My mum finds it hard to have an appetite for anything these days, but she had seconds of this after a large first helping.

The only change I made to the recipe was to use mostly Gryere cheese because I didn't have enough Parmesan. And 10 servings? We finished it with just the three of us! :-P"

Reviewed Apr. 24, 2011

"Instead of pepper and salt I used mrs. Dash and it was awesome... It also would go good with something to make it crunch on the top or something"

Loading Image