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Mashed Potatoes With Mushrooms


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  • 2 ,2 lbs (1 kg) baking potatoes
  • 2 tbsp (30 mL) butter
  • 1 onion, diced
  • 1 clove, garlic, minced
  • 1 pkg (12 oz/ 340 g) frozen mushrooms or 8 oz/ 250 g fresh, sliced
  • 1/2 tsp (2 mL) dried tarragon
  • 3/4 cup (180 mL) milk
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3/4 cup (180 mL) grated Cheddar cheese
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) chopped fresh chives or green onions


Servings 4
Preparation time 10mins
Cooking time 40mins


Step 1

Peel potatoes and cut into 2/ 5 cm pieces. Cover with cold water, bring to the boil, simmer until tender- about 20 minutes.

Meanwhile, melt butter in a large skillet and add onions and garlic. Cook until browned. Add mushrooms and tarragon and cook until any liquid released from mushrooms evaporates. Add milk. Bring to a boil. Keep warm on very low heat.

When potatoes are tender, drain and pat dry. Mash. Beat in mushroom mixture. Season to taste with salt and pepper. Add cheese and butter. Stir until melted. Serve immediately or spoon into a buttered casserole dish. Brush top with a little melted butter and reheat at 350 °F (180 °C) oven for 20 min just before serving.

Casserole can be put under broiler for 2-3 min to brown the top. Watch carefully. Garnish with chopped chives or green onions.

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