Creamy Mushroom-Potato Bake

  Side Dishes

The day I first made this, we'd invited a neighbor—a bachelor farmer—over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy.

Creamy Mushroom-Potato Bake

Average Rating: 4.555555

TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 10 servings.

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

Instructions

  • 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).
  • 2. 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.
  • 3. Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter.
  • 4. Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.

Nutrition Facts

3/4 cup: 141 calories, 6g fat (4g saturated fat), 19mg cholesterol, 317mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 4g protein.

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