Description
Creamy Mushroom Mashed Potatoes combine tender boiled white potatoes with a savory sautéed mixture of onions and fresh mushrooms, enriched with butter, sour cream, and Parmesan cheese. This comforting side dish offers a smooth, rich texture and a delightful umami flavor, perfect for family dinners or special occasions.
Ingredients
Scale
Potatoes
- 2½ to 3 lbs white potatoes, peeled and cubed
- 1 tsp salt, divided
Mushroom Mixture
- 1 medium onion, finely chopped
- ½ lb fresh mushrooms, chopped
- 3 tbsp butter, divided
Seasonings and Dairy
- ½ cup sour cream
- ¼ tsp pepper
- ¼ cup grated Parmesan cheese
Instructions
- Boil Potatoes: In a large pot, cover the peeled and cubed potatoes with water and add ½ teaspoon of salt. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, which takes about 15 to 20 minutes. Once cooked, drain the potatoes very well to remove all excess water.
- Sauté Aromatics: While the potatoes are boiling, melt 1 tablespoon of butter in a skillet over medium heat. Add the finely chopped onion and chopped fresh mushrooms along with the remaining ½ teaspoon of salt. Sauté this mixture until the onions and mushrooms are soft and lightly browned, approximately 8 to 10 minutes. This step develops the deep, savory flavor base for the dish.
- Mash Potatoes: Mash the drained potatoes thoroughly in a large bowl. Incorporate the remaining 2 tablespoons of butter, sour cream, pepper, and grated Parmesan cheese into the potatoes, mixing until the mash is smooth, creamy, and well combined.
- Combine Mixture: Gently fold the sautéed mushroom and onion mixture into the creamy mashed potatoes, ensuring an even distribution of flavors throughout.
- Season and Serve: Taste the mashed potatoes and adjust seasoning if necessary by adding more salt or pepper to your preference. Serve the creamy mushroom mashed potatoes warm as a delicious accompaniment to your meal.
Notes
- You can substitute white potatoes with Yukon Gold potatoes for a creamier texture.
- To make it vegan, replace butter with vegan margarine and sour cream with a plant-based alternative, and omit Parmesan cheese or use a vegan cheese substitute.
- If you prefer a chunkier texture, mash the potatoes less thoroughly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Adding fresh herbs like chives or parsley can enhance the flavor.
