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
Reviews for Creamy Mushroom-Potato Bake(4)
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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
I used sweet potatoes instead of white and added chopped brocolli and ground beef. Delicious!
Reviewed Jun. 28, 2009 Edited Jun. 30, 2009
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