Mushroom Mashed Potatoes

By Tom421

Ingredients

• 4 large russet potatoes (about 2 pounds)
• 4 ounces cream cheese
• 2 ounces unsalted butter
• coarse sea salt
• coarsely ground black pepper
• 1/2 to 3/4 cup whole milk
• 1 pound baby portobella mushrooms, wiped clean of dirt
• 3 to 4 tablespoons olive oil
• coarse sea salt
• coarsely ground black pepper
• 3 tablespoons coarsely chopped capers
• 3 tablespoons coarsely chopped fresh parsley

Details

Servings 1
Adapted from joythebaker.com

Preparation

Step 1

To make the potatoes, peel and slice each potato into quarters. Place in a large pot and fill with cool water to cover the potatoes.

Place pot over medium high heat, uncovered, and bring to a simmer. Allow to simmer until the potatoes are thoroughly cooked through. Test the potatoes by inserting a sharp thin knife. If the knife meets no resistance, the potatoes are done!

Return the warm potato chunks back to the pan. Add cream cheese, butter, salt, pepper, and 1/2 cup milk.

Add more milk and mash until your desired consistency is reached.

Keep warm over very low heat before serving.

To make the mushrooms, place a rack in the upper third of the oven and preheat oven to 400 degrees F.

Place the mashed potatoes in a serving dish and top with mushrooms. Serve warm and enjoy!