Mushroom and Mash

I just realized something essential to my next week.  Um… this is my first Thanksgiving!  This is the first year, of my 33 years in the world, that I’m hosting my first totally-grown, matching-casserole-dishes, not-paperplate, make-all-the-pies THANKSGIVING at my New Orleans apartment with aaallll of my family.

I’m pretty sure this is a big deal.

I need a plan.  I really need a plan.

Nervously tapping my foot, biting my nails, and drinking toooooo much coffee is not a plan, right?  It’s the opposite of a plan.

I’m putting together a meal that is simple, casual, non-traditional, and filled with sides and pies.  I’m not cooking a turkey… which either makes me THE WORST person, or a genius.  Probably the worst, but even knowing that, I’m still not doing it.  We’re going to enjoy a giant pot of gumbo and aaalll of the Thanksgiving sides, including these fluffy and earthy mashed potatoes.

The plan is coming together (and also includes a triple batch of this Mac and Cheese).

Being bigtime thankful is also part of the plan.  Thankful for New Orleans, and visiting family, and warm gumbo, and mashed potatoes with roasted mushrooms.  Thankful for all of the good and the gnarly and everything in between.

The Internet wants us to succeed next week:

•  I’m definitely into group games… unless I have to act something out and hope people guess it:  10 Thanksgiving Games To Make The Holiday Fun For Everyone

•  These Molasses Spice Cookies are developing quite the reputation here in New Orleans.  I also love Jessica’s Thanksgiving Dos and Don’ts.  

•  I’m not making a turkey BUT I am ordering aaallll of the gumbo from Cochon Butcher.

•  Dijon Maple Green Beans sound like juuust the ticket.  They also have bacon and feta!

•  Deb’s Pretzel Parker House Rolls!  Just pretzel everything, thanks!

• Tracy’s Creamed Spinach should be an everyday thing, don’t you think?

Potatoes are peeled, quartered and boiled until soft and tender.

I drained the potatoes and placed them, steaming and warm, back in the boiling pot.

Cream cheese, butter, lots of salt and pepper and one fine potato masher.  And go!

I also added whole milk to the potatoes, loosening them, smoothing the mixture, and making them lovely and creamy.

The mushrooms are roasted on high with olive oil, salt and pepper.  They’ll brown and sizzle.  A little bit of char is perfect!  After the mushrooms are roasted, I like to toss them with salty chopped capers and bright chopped parsley.

Creamy smooth mashed potatoes topped with sizzling roasted mushrooms.  Serve by the heaping spoonful next to your traditional turkey or a  giant bowl of gumbo.  Zero things will go wrong.

Mushroom and Mash

Print Recipe

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Ingredients

Scale 1x2x3x

For the Potatoes:

• 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

For the Mushrooms:

• 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

Instructions

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.
2. 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!
3. Drain potatoes into a colander.
4. Return the warm potato chunks back to the pan. Add cream cheese, butter, salt, pepper, and 1/2 cup milk.
5. Use a potato masher to quickly smash together the ingredients. The cream cheese and butter will melt as you mash.
6. Taste and season with more salt and pepper as necessary.
7. Add more milk and mash until your desired consistency is reached.
8. Keep warm over very low heat before serving.
9. To make the mushrooms, place a rack in the upper third of the oven and preheat oven to 400 degrees F.
10. Wipe the mushrooms to remove any dirt. Leave the smaller mushrooms whole but halve and quarter the larger mushrooms.
11. Spread mushrooms onto a rimmed baking sheet. Drizzle with olive oil and toss to coat.
12. Sprinkle with salt and pepper.
13. Roast until the mushrooms are softened, browned, and sizzling, about 20 to 30 minutes depending on the size of your mushrooms.
14. Remove from the oven and toss with capers and parsley.
15. Place the mashed potatoes in a serving dish and top with mushrooms. Serve warm and enjoy!

Nutrition

• Serving Size: 4 generous or 6 small servings