Creamy Mushroom-Potato Bake
By carol gorman
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
Details
Servings 10
Preparation
Step 1
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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