Creamy Mushroom-Potato Bake

Creamy Mushroom-Potato Bake
Creamy Mushroom-Potato Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 2-1/2

    to 3 pounds white potatoes, peeled and cubed

  • 1

    teaspoon salt, divided

  • 1

    medium onion, finely chopped

  • 1/2

    pound fresh mushrooms, chopped

  • 3

    tablespoons butter, divided

  • 1/2

    cup sour cream

  • 1/4

    teaspoon pepper

  • 1/4

    cup grated Parmesan cheese

Directions

Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk). In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown. Editor's Note: Potatoes can be prepared the day before and refrigerated overnight. Remove from refrigerator 30 minutes before baking.ServingsPrep: 30 min. Bake: 20 min.

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