Food recipes
Mashed Potatoes with Crimini Mushrooms
Mashed Potatoes with Crimini Mushrooms Ingredients: potatoes, raw, skin butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d mushrooms, white, raw shallots, raw chives, raw Directions: Cook...
Mashed Potatoes with Crimini Mushrooms
Ingredients:
potatoes, raw, skin
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
mushrooms, white, raw
shallots, raw
chives, raw
Directions:
Cook potatoes in large pot of boiling salted water until tender, about 25 minutes.
Drain potatoes.
Return to same pot.
Stir over medium heat until excess moisture evaporates, about 1 minute; remove from heat.
Add 5 tablespoons butter to potatoes; mash well.
Add 2/3 cup milk and mix, adding more milk by tablespoonfuls to reach desired consistency.
Season potatoes to taste with salt and pepper.
Melt 3 tablespoons butter in large skillet over medium-high heat.
Add half of mushrooms; saute until beginning to soften, about 3 minutes.
Add remaining mushrooms and shallots.
Saute until juices evaporate and mushrooms brown, about 12 minutes; season with salt and pepper.
(Potatoes and mushrooms can be prepared 2 hours ahead.
Let stand separately at room temperature.
Rewarm separately over medium heat before continuing.)
Mix 2/3 of mushrooms into potatoes.
Mound in bowl.
Top with remaining mushrooms; sprinkle with chives.
Ingredients:
potatoes, raw, skin
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
mushrooms, white, raw
shallots, raw
chives, raw
Directions:
Cook potatoes in large pot of boiling salted water until tender, about 25 minutes.
Drain potatoes.
Return to same pot.
Stir over medium heat until excess moisture evaporates, about 1 minute; remove from heat.
Add 5 tablespoons butter to potatoes; mash well.
Add 2/3 cup milk and mix, adding more milk by tablespoonfuls to reach desired consistency.
Season potatoes to taste with salt and pepper.
Melt 3 tablespoons butter in large skillet over medium-high heat.
Add half of mushrooms; saute until beginning to soften, about 3 minutes.
Add remaining mushrooms and shallots.
Saute until juices evaporate and mushrooms brown, about 12 minutes; season with salt and pepper.
(Potatoes and mushrooms can be prepared 2 hours ahead.
Let stand separately at room temperature.
Rewarm separately over medium heat before continuing.)
Mix 2/3 of mushrooms into potatoes.
Mound in bowl.
Top with remaining mushrooms; sprinkle with chives.