Smashed Potatoes Portabello Recipe

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Smashed Potatoes Portabello Recipe

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Having invited four women friends for dinner, I wanted to do something different with the potatoes. We all love portobello mushrooms, so I came up with the idea for Smashed Potatoes Portobello, and each of us thought it was a hit! —Patricia Mangum, Sierra Vista, Arizona
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.

Ingredients

  • 4 pounds medium red potatoes, peeled and quartered
  • 1/2 pound baby portobello mushrooms, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 6 green onions, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup butter, cubed
  • 1/2 cup heavy whipping cream

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in a large skillet, saute mushrooms and garlic in butter and oil until tender. Stir in the green onions, salt and pepper.
Drain potatoes; return to pan. Mash, gradually adding the cubed butter, cream and mushroom mixture. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 12 servings (2/3 cup each).
Originally published as Smashed Potatoes Portobello in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p108

  • 4 pounds medium red potatoes, peeled and quartered
  • 1/2 pound baby portobello mushrooms, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 6 green onions, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup butter, cubed
  • 1/2 cup heavy whipping cream
  1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  2. Meanwhile, in a large skillet, saute mushrooms and garlic in butter and oil until tender. Stir in the green onions, salt and pepper.
  3. Drain potatoes; return to pan. Mash, gradually adding the cubed butter, cream and mushroom mixture. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 12 servings (2/3 cup each).
Originally published as Smashed Potatoes Portobello in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p108

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