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Creamy Mushroom-Potato Bake

 Creamy Mushroom-Potato Bake
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
10 ServingsPrep: 30 min. Bake: 20 min.


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

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Creamy Mushroom-Potato Bake (continued)

Editor's Note: 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.