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