Savory Mashed Potatoes with Mushrooms for Comfort Food Bliss
Experience creamy mashed potatoes with mushrooms for ultimate comfort food bliss in this savory recipe.
Equipment
- - Large pot
- Skillet
- Potato masher
Ingredients
For the Potatoes
- 5 lbs Russet Potatoes or Yukon Gold for extra butteriness
- ⅔ cup Whole Milk warmed; try almond milk for non-dairy
- 5 tbsp Butter unsalted; olive oil works for lighter version
For the Mushroom Mixture
- ½ cup Shallots finely minced; yellow onion is a good substitute
- 1.5 lbs Mushrooms (Cremini/Button) shiitake or portobello can be used
- to taste Salt
- to taste Black Pepper
For Topping
- ¼ cup Fresh Chives finely chopped; green onions can be swapped
Instructions
Preparation Steps
- Peel and cut the Russet potatoes into 2-inch pieces. Soak them in cold salted water for about 30 minutes.
- Bring a large pot of water to a boil and add the soaked potatoes. Cook for about 25 minutes or until fork-tender.
- Slice the mushrooms and finely mince the shallots. In a skillet, melt butter and sauté the mushrooms and shallots for about 15 minutes until golden.
- Drain the cooked potatoes and return them to the pot. Heat on low for 1 minute to evaporate any moisture.
- Add softened butter and warmed milk to the potatoes. Mash until desired consistency, seasoning with salt and pepper.
- Gently fold two-thirds of the sautéed mushroom mixture into the mashed potatoes, reserving some for topping.
- Spoon the mixture into a serving bowl, top with reserved mushrooms, and sprinkle with chopped chives.
Notes
Add a drizzle of melted herb-infused butter on top for extra richness.