Ingredients for Mushroom Potatoes
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How to Make Mushroom Potatoes
- Peel and cube 2 lbs Yukon Gold potatoes.
- Place potatoes in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer until tender (about 15-20 minutes). Drain well.
- While potatoes are cooking, sauté 8 oz sliced cremini mushrooms in 2 tablespoons of butter until softened and lightly browned (about 5-7 minutes).
- In a medium bowl, whisk together 1 cup of heavy cream, 1/2 cup of milk, 1/4 cup finely chopped onion, and 1/4 teaspoon of black pepper.
- Add the cooked potatoes and sautéed mushrooms to the cream mixture. Gently stir to combine.
- Pour the potato mixture into a greased 2-quart casserole dish.
- Sprinkle generously with 1 tablespoon of paprika.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until heated through and lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
11g
Fat
5g
Carbs
10g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Side Dishes Potatoes Vegetables American Oven Easy Low Fat Dietary Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Pacific Northwest Inexpensive Healthy 2 Low In Something Taste Mood Equipment
