STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Potato and Cremini Mushroom Mash

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Rick Rodgers Celebrations 101.”
READY IN:
1hr 25mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 3 tablespoons butter in a large skillet over medium heat.
  2. Add half of the mushrooms; cook until they have reduced in volume to make room for the remaining mushrooms (about 6 minutes).
  3. Stir in the remaining mushrooms; cook, uncovered, stirring occasionally; until all the mushrooms are tender and the juices have evaporated (10 minutes).
  4. During the last 3 minutes, stir in the shallots; season with salt and pepper.
  5. Keep the mushrooms warm.
  6. Meanwhile, place the potatoes in a large pot and add enough lightly salted cold water to cover the potatoes by 1 inch.
  7. Cover and bring to a boil over high heat; decrease the heat to medium-low and set the lid aslant.
  8. Cook until the potatoes are tender when pierced with the tip of a sharp knife (about 25 minutes).
  9. Drain the potatoes well and return to the pot.
  10. To remove excess moisture and encourage fluffier potatoes, stir the potatoes over medium-low heat until they begin to film the bottom of the pot (about 2 minutes).
  11. Remove from the heat; add the remaining 8 tablespoons butter to the potatoes.
  12. Using a potato masher or a handheld electric mixer, mash the potatoes, adding enough hot cream to reach the desired consistency.
  13. Stir about 2/3 of the mushrooms into the potatoes; transfer to a serving dish and top with the remaining mushrooms; sprinkle with parsley and serve hot.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: