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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
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!