Ingredients for Creamy Mushroom Potato Bake
- White Potatoes
- 1 medium yellow onion, chopped
- Fresh Mushrooms
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup sour cream
- Salt to taste
- Black pepper to taste
- Parmesan Cheese
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How to Make Creamy Mushroom Potato Bake
- Preheat oven to 400°F (200°C).
- Boil 2 lbs of peeled and cubed russet potatoes in salted water until tender (about 15-20 minutes).
- Drain the potatoes and mash them thoroughly.
- While potatoes are boiling, melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 medium chopped yellow onion and 8 oz sliced cremini mushrooms to the skillet. Sauté for 3-4 minutes, or until softened.
- Stir the sautéed onion and mushroom mixture into the mashed potatoes.
- Add 1 cup of sour cream, salt, and pepper to the potato mixture. Mix well to combine.
- Grease a 2-quart baking dish.
- Spoon the potato mixture into the prepared baking dish.
- Sprinkle 1/2 cup of grated Parmesan cheese evenly over the top.
- Dot the top with the remaining 2 tablespoons of butter.
- Bake uncovered for 20-25 minutes, or until heated through and golden brown.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
7g
Fat
20g
Carbs
8g
