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Portobello Layered Mashed Potatoes

March 23rd, 2011 by Pamela Murski

Portobello mushroomscooked in garlic and onions give a rich touch to this casserole with gold potatoes. The mashed potatoes, are made with low-fat buttermilk, then layered with the sauteed mushrooms and topped with Parmesan.  These belly satisfying smoky rich potatoes from the ranch will bring any man to the table!

 

Smashed Potatoes

 

 

3 pounds Yukon gold potatoes

3/4 cup low-fat buttermilk

1 teaspoon salt, divided

1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper, divided

1-1/2 Tablespoons butter or stick margarine

1/4 cup minced fresh onion

2 garlic cloves, minced

3-1/2 cups finely chopped portobello mushroom caps (about 1 pound)

1/3 cup chopped fresh or 2 tablespoons dried basil

Cooking spray

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/2 teaspoon paprika

1/2 teaspoon olive oil

Preheat oven to 375 degrees F.   Place gold 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 medium speed of a mixer until smooth.

Melt butter in a medium nonstick skillet over medium-high heat. Add onion and garlic, and saute 2 minutes. Add mushrooms and cook 2 minutes, without stirring. Cook until liquid almost evaporates (about 4 minutes), stirring frequently. Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and basil.

Spread one-third of potato mixture in bottom of an 8-inch square baking dish or 2-quart casserole dish coated with cooking spray. Spread half of the mushroom mixture over potato mixture; repeat layers, ending with potato mixture. Sprinkle top with Parmesan cheese and paprika. Drizzle with oil.   Bake at 375 degrees F for 25 minutes.   Serves 8: (1 cup each)

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