Creamy Mushroom-Potato Bake Recipe
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
- 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
- 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.
Originally published as Creamy Mushroom-Potato Bake in Country Woman September/October 1996, p31
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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"
Reviewed Jun. 30, 2009
"I used sweet potatoes instead of white and added chopped brocolli and ground beef. Delicious!"