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Ingredients
- 2 1/2 lbs (6-7 medium sized) russet baking potatoes, peeled and cut into 1 1/2 inch chunks
- 3 Tbs. butter
- 2 c. (about 6 oz.) chopped mushrooms (chanterelle, cremini, morel, oyster and shitake)
- 1/2 c. chopped green onions with some green tops
- 1/2 c. soft, spreadable cheese with garlic and herbs
- 1/2 c. shredded provolone
- 1/2 c. shredded Fontina
- 1/2 c. grated fresh Parmesan or Asiago cheese
- 1/2 c. warm milk
- Additional cheese for sprinkling on top
Details
Servings 8
Preparation time 15mins
Cooking time 40mins
Preparation
Step 1
Cook potatoes in large pot of boiling water until very tender, about 18 minutes. Drain and mash. While potatoes are cooking, heat butter in 10-inch skillet until melted. Add mushrooms and onions and cook until tender, about 3-4 minutes. Stir cheeses into hot potatoes until smooth. Add milk to make a creamy consistency. Stir in mushroom mixture. Place in serving bowl and serve immediately. Sprinkle with additional grated cheese, if desired.
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