Portobello-Layered Mashed Potatoes

Portobello-Layered Mashed Potatoes
Photo by Randy Mayor

Ingredients

  • 1 ½ tablespoons butter or stick margarine
  • 3 ½ cups finely chopped portobello mushroom caps (about 1 pound)
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 1/3 cup chopped fresh or 2 tablespoons dried basil
  • 3 pounds Yukon gold potatoes
  • ¾ cup low-fat buttermilk
  • ½ teaspoon paprika
  • + 7 more ingredients
    • 2 garlic cloves, minced
    • ¼ cup minced fresh onion
    • ½ teaspoon olive oil
    • Cooking spray
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon black pepper, divided
    • 1 teaspoon salt, divided

Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 30 minutes or until tender; drain, reserving 1/2 cup cooking liquid. Cool and peel potatoes; mash. Add reserved cooking liquid, buttermilk, 3/4 teaspoon salt, nutmeg, and 1/8 teaspoon pepper, and beat at ...

View full recipe at My Recipes

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