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

Creamy Mushroom-Potato Bake Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 10 servings

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

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.

Directions

  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

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.

Reviews for Creamy Mushroom-Potato Bake

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MY REVIEW
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"

MY REVIEW
Reviewed Jun. 30, 2009

"I used sweet potatoes instead of white and added chopped brocolli and ground beef. Delicious!"

MY REVIEW
Reviewed Jun. 30, 2009

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MY REVIEW
Reviewed Jun. 28, 2009 Edited Jun. 30, 2009

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