Smashed Potatoes Portabello

Name: Smashed Potatoes Portabello
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 12 servings (2/3 cup each).
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

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

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.

Originally published as Smashed Potatoes Portabello in Holiday & Celebrations Cookbook 2013