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Mushroom and Mash

November 20, 2014 by Joy the Baker 32 Comments

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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).

Mushroom and Mash

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?


Mushroom and Mash

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.

Mushroom and Mash

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

Mushroom and Mash

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.

Mushroom and Mash

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.

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Mushroom and Mash

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Ingredients

Scale

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

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Reader Interactions

Comments

  1. Dweelicious

    November 24, 2014 at 5:09 pm

    i just ate this as an enitre meal, so delicious! love the salty bite of the capers. :)

    Reply
  2. Lori

    November 23, 2014 at 8:08 am

    Sounds delicious and so do those green beans! Happy Thanksgiving, Joy!

    Reply
  3. Charlotte

    November 22, 2014 at 10:03 am

    HUZZAH! I’m sooo not a fan of turkey. I’d love it if someone in my family broke out the gumbo and sides! Kudos to you lady.

    Reply
  4. shelly

    November 21, 2014 at 12:27 pm

    i’m gonna go with genius. most thanksgivings i don’t even eat turkey. its all about the sides

    Reply
  5. Millie | Add A Little

    November 21, 2014 at 12:24 pm

    Looks delicious! Have a lovely thanksgiving!

    Reply
  6. Sue

    November 21, 2014 at 12:16 pm

    Joy,
    I want to join your family!!! My cousin-your Aunt-in-law Judy will have to provide me with all of the details…including pictures I hope.
    God Bless you and yours,
    Sue Ann

    Reply
  7. Christy Thomas

    November 21, 2014 at 10:35 am

    That looks delicious!!

    Reply
  8. Stacy

    November 21, 2014 at 9:57 am

    Yum! I’d take Gumbo over turkey any day, even on Turkey Day.

    Reply
  9. Jen

    November 21, 2014 at 9:31 am

    Congrats on your first Thanksgiving – your menu and those potatoes sound AMAZING! I am a huge stalker fan that never comments but wanted to thank you so much for featuring my green beans! Made me giddy! Thanks Joy! I hope you have a wonderful Thanksgiving!

    Reply
  10. Mallory @forkvsspoon

    November 21, 2014 at 8:09 am

    Good luck with Thanksgiving! Non-traditional is the way to go – makes life so much more interesting!

    Reply
  11. Ella

    November 21, 2014 at 7:58 am

    I say no turkey=very smart. I hope you’ll photograph+share the finished spread here on the blog! Can’t wait to see how it all turns out :)
    https://www.youtube.com/sparklesandsuch26

    Reply
  12. sharana @ Living The Sweet Life Blog

    November 21, 2014 at 6:57 am

    I think not cooking a turkey is pretty smart — and you still have the best part … the sides. These mashed potatoes — YUMM … and Mac & Cheese … HOLY MOLY and hello, pie – you’re throwing a damn skippy thanksgiving ;)

    Reply
  13. Tamara

    November 21, 2014 at 3:50 am

    Oh no, Joy! You’re a genius! And I love you. Thanks for being in my life on the internet.

    Reply
  14. haileyedancer

    November 21, 2014 at 3:16 am

    First off, I think you’re definitely being a genius. Second, these potatoes look like the ultimate comfort food. You have one lucky family!

    xx, Hailey

    Reply
  15. Rosie

    November 21, 2014 at 2:42 am

    All the way from London – would macaroni cheese with bacon work as a thanksgiving dish?? You’ve solved one issue (definitely bringing the mushroom/tater combo) but I’m searching for the other….

    Reply
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