Mashed Potatoes with Mushrooms: Comfort Food Elevation
Delve into the creamy goodness of Mashed Potatoes with Mushrooms, a comforting elevated dish perfect for any meal.
Equipment
- Pot
- - Skillet
- Masher
- - Knife
- - Cutting board
Ingredients
For the Potatoes
- 2 pounds Russet Potatoes Yukon gold potatoes can also be used for a buttery flavor.
- 1 cup Whole Milk Warm for smooth mashing.
- 4 tablespoons Unsalted Butter Adjust if using salted butter.
For the Mushroom Mixture
- 2 medium Shallots Use yellow onion if shallots are unavailable.
- 8 ounces Mushrooms (Cremini/Button) Consider other types like shiitake or portobello.
For Serving
- 2 tablespoons Chives Can substitute with parsley if preferred.
Instructions
How to Make Mashed Potatoes with Mushrooms
- Peel and cut russet potatoes into 2-inch chunks. Place them in a pot filled with salted cold water and bring to a boil. Cook for about 25 minutes until tender.
- While the potatoes are cooking, slice up your mushrooms and mince the shallots. Keeping them separate ensures each flavor develops beautifully.
- Once the potatoes are tender, drain them and return them to the pot. Stir over low heat for about 1 minute to evaporate moisture.
- Add warmed whole milk and unsalted butter to the potatoes. Mash until desired texture, seasoning generously with salt and pepper.
- In a skillet, melt some butter and sauté half of the mushrooms until golden brown for about 3 minutes. Add the remaining mushrooms and shallots, cooking for another 12 minutes until caramelized.
- Gently fold two-thirds of the sautéed mushroom mixture into the creamy mashed potatoes, reserving the rest for topping.
- Dish out the mashed potatoes into bowls, generously topped with the reserved mushrooms, and garnish with fresh chives.
Notes
Optional: Drizzle with olive oil for added richness. Perfect for holidays or weeknight dinners.