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Mushroom and Mash

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!

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