Name: Creamy Mushroom-potato Bake Recipe
Total time: 50 min
Yield: 10
Cuisine: Indian

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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. Kathy Smith, Granger, Indiana. 

How to make Creamy Mushroom-potato Bake Recipe

Taste Of Home

Crawler

Indian

<p>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. Kathy Smith, Granger, Indiana. </p>

3 white potatoes, peeled and cubed

Salt, divided

Medium onion, finely chopped

Fresh mushrooms, chopped

Butter, divided

Sour cream

Pepper

Grated Parmesan Cheese

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).

step 1

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.

step 2

Spoon into a greased 2-qt. Baking dish. Sprinkle with cheese; dot with remaining butter.

step 3

Bake, uncovered, at 400 for 20-25 minutes or until heated through and golden brown.

step 4