Creamy Mushroom-Potato Bake

Name: Creamy Mushroom-Potato Bake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 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

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

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

Directions

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.

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

Nutrition Facts

3/4 cup: 141 calories, 6g fat (4g saturated fat), 19mg cholesterol, 317mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 4g protein.

Originally published as Creamy Mushroom-Potato Bake in Country Woman September/October 1996

Reviews

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Average Rating:

geipa

Mar 10, 2019

my family was not crazy for this recipe. It was OK but will not make again.
abreendre

Dec 29, 2018

My new favorite potato casserole. The added mushrooms were a great add in I never would have thought of. A bonus - very quick prep.
Kelly

Nov 7, 2018

What else can I use if I don't have sour cream?
kaitlynreeb

Sep 20, 2015

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

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!
soulquest7

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.
a_lamaison

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
NumNum18

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
countess cookie

Jun 30, 2009

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