LAYERED MASHED POTATO & MUSHROOM CASSEROLE
Fancy up regular mashed potatoes with a layer of mushroom duxelle--a sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish.
Provided by EatingWell Test Kitchen
Categories Healthy Casserole Recipes
Time 2h
Number Of Ingredients 15
Steps:
- Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.
- Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.
- Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and egg white and 1 teaspoon salt. Set aside.
- Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add chard (or spinach) and continue to cook, stirring, until wilted, about 4 minutes. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.
- Preheat oven to 400 degrees F.
- To assemble, spread half of the mashed potatoes in an even layer in a 9-by-13-inch (or similar 3-quart) baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.
- Bake until hot throughout and the top is golden brown, about 35 minutes.
Nutrition Facts : Calories 192 calories, Carbohydrate 32 g, Cholesterol 23.9 mg, Fat 4.6 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 450.9 mg, Sugar 3 g
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
GARLIC MASHED POTATOES WITH MUSHROOMS AND ARUGULA (ROCKET)
Make and share this Garlic Mashed Potatoes With Mushrooms and Arugula (Rocket) recipe from Food.com.
Provided by Rita1652
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
- Deglaze the pan with vermouth.
- Add salt, pepper flakes, herbs, nutmeg and arugula.
- Stir to slightly wilt.
- Remove to a dish and set aside.
- In the same pan heat milk add 1/2 pound blue cheese cook till melted.
- Add potatoes and mix together.
- Toss in the wilted arugula and mushroom mixture.
- Toss in optional crumbled blue cheese.
- Season with additional salt and pepper if needed.
Nutrition Facts : Calories 276.2, Fat 11.6, SaturatedFat 6.4, Cholesterol 26.6, Sodium 1032.7, Carbohydrate 32.7, Fiber 3.3, Sugar 4.2, Protein 11.4
MASHED POTATOES
Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Julia Moskin
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
- In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
- Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
- To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams
CHEESY MASHED POTATO STUFFED MUSHROOMS
These Cheesy Mashed Potato Stuffed Mushrooms are so elegant your guests will think you slaved over them. Your secret is safe with us.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Prepare mashed potatoes according to package directions.
- Add shredded cheese (reserve enough to top mushrooms), chives and bacon.
- Remove stems from clean mushrooms and stuff caps with potato mixture.
- Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
- Sprinkle shredded cheddar over the top of the mushrooms.
- Bake for 20-25 minutes.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 9.8 g, Cholesterol 25 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 6.5 g, Sodium 349.2 mg, Sugar 0.8 g
MASHED POTATOES WITH ORGANIC MUSHROOM GRAVY
Make and share this Mashed Potatoes with Organic Mushroom Gravy recipe from Food.com.
Provided by Angela Brewer
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and dice into equal pieces.
- Place in a pot with cold water, covering the potatoes by two inches.
- Boil until tender.
- Potatoes are overcooked if water is cloudy and white.
- Drain and place potatoes in a mixing bowl.
- Add sliced butter.
- Warm heavy cream slowly in the same pot.
- Whip potatoes and butter til smooth or to desired consistency.
- Slowly add cream.
- Salt to taste.
- In a large saute pan, add 2 Tbsp of pure olive oil or enough oil to cover the bottom of the pan evenly.
- Heat oil on high.
- When the oil begins to ripple, add the sliced mushrooms.
- Without moving the mushrooms, allow them to brown til golden.
- Turn mushrooms and do the same on the other side.
- Turn heat to low and add sliced garlic and red pepper flakes.
- When garlic is lightly golden, drain excess oil from pan.
- Dust pan with flour and whisk in milk.
- Whisk til gravy consistency and salt to taste.
- If too thick, adjust with more milk, and if too thin, continue to reduce liquid over low heat.
Nutrition Facts : Calories 561, Fat 43, SaturatedFat 23.6, Cholesterol 107.9, Sodium 206.5, Carbohydrate 40.1, Fiber 3.3, Sugar 4.8, Protein 6.3
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MASHED POTATOES WITH MUSHROOMS - RECIPE GIRL
From recipegirl.com
Cuisine AmericanCategory Side DishServings 8Calories 372 per serving
- In a large pot of boiling salted water, cook the potatoes until tender, about 25 minutes. Drain the potatoes. Return to the same pot. Stir over medium heat until the excess moisture evaporates, about 1 minute; remove from heat. Add 5 tablespoons of butter to the potatoes; mash well. Add 2/3 cup of milk and mix, adding more milk by tablespoonfuls to reach your desired consistency. Season the potatoes to taste with salt and pepper.
- Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add half of the mushrooms; sauté until beginning to soften, about 3 minutes. Add the remaining mushrooms and shallots. Sauté until the juices evaporate and the mushrooms brown, about 12 minutes; season with salt and pepper. (Potatoes and mushrooms can be prepared 2 hours ahead. Let stand separately at room temperature. Re-warm separately over medium heat before continuing.)
- Mix 2/3 of the mushrooms into the potatoes. Mound in a serving bowl. Top with the remaining mushrooms; sprinkle with chives.
MASHED POTATOES WITH CRIMINI MUSHROOMS RECIPE | BON …
From bonappetit.com
4.5/5 (2)Servings 8
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain potatoes. Return to same pot. Stir over medium heat until excess moisture evaporates, about 1 minute; remove from heat. Add 5 tablespoons butter to potatoes; mash well. Add 2/3 cup milk and mix, adding more milk by tablespoonfuls to reach desired consistency. Season potatoes to taste with salt and pepper.
- Melt 3 tablespoons butter in large skillet over medium-high heat. Add half of mushrooms; sauté until beginning to soften, about 3 minutes. Add remaining mushrooms and shallots. Sauté until juices evaporate and mushrooms brown, about 12 minutes; season with salt and pepper. DO AHEAD Potatoes and mushrooms can be prepared 2 hours ahead. Let stand separately at room temperature. Rewarm separately over medium heat before continuing.
- Mix 2/3 of mushrooms into potatoes. Mound in bowl. Top with remaining mushrooms; sprinkle with chives.
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