Creamy Mashed Potatoes with Mushrooms for Ultimate Comfort
A delightful twist on classic mashed potatoes featuring savory mushrooms, perfect for any occasion.
Equipment
- - Pot
- - Skillet
- Masher
- - Measuring cups
- - Measuring spoons
- - Cutting board
- - Knife
Ingredients
For the Potatoes
- 2 pounds Russet Potatoes Starchy potatoes for a fluffy consistency.
- 1 tablespoon Salt For boiling potatoes.
- 1 cup Whole Milk Warmed to room temperature.
- 1 teaspoon Black Pepper Freshly ground for flavor.
- 5 tablespoons Butter Unsalted butter recommended.
For the Mushroom Mixture
- 2 medium Shallots Finely chopped; can substitute with onions.
- 1.5 pounds Mushrooms Crimini or baby bella recommended.
- 2 tablespoons Chives Freshly chopped for garnish.
Instructions
- Peel and cut Russet potatoes into 2-inch chunks and place them in a pot filled with cold salted water.
- Bring the pot to a boil over high heat. Cook the potatoes for about 25 minutes until they are fork-tender.
- While the potatoes are cooking, slice the mushrooms and mince the shallots.
- Drain the cooked potatoes and return them to the pot. Stir over low heat for about 1 minute to evaporate excess moisture.
- Mash the potatoes with warmed milk and butter until creamy. Season generously with salt and pepper.
- In a skillet, melt some butter, then add half of the sliced mushrooms. Cook without stirring for about 3 minutes.
- Add remaining mushrooms and minced shallots, cooking for about 12 minutes until caramelized and fragrant.
- Fold two-thirds of the sautéed mushroom mixture into the mashed potatoes. Serve topped with remaining mushrooms and chives.
Notes
Optional: Drizzle with extra melted butter for added richness.